Prep time: 5min(s) Cook time:15min(s) Total time: 20min(s)
Things you will need:
Things you will need:
- Eggplant (1.5 lbs, thickly sliced)
- Onion (1 large, finely sliced)
- Serrano Pepper/Green Chilies (2-3, finely chopped)
- Raw Black Mustard Powder (2 table spoons)
- Tomato (2-3, medium sized, finely chopped)
- Cumin-Coriander Powder (1 table spoons)
- Turmeric Powder (1/2 tea spoon)
- Salt (according to taste)
- Ginger-Garlic Paste (1 table spoon)
- Ginger (2 table spoons, thinly sliced)
- Cumin seeds (1 tea spoon)
- Black Mustard seeds (1 tea spoon)
- Fenugreek Seeds (1 tea spoon)
- Lime Juice (2 table spoons)
- Oil (4 table spoons)
Directions:
- Heat oil and add fenugreek, cumin, and mustard seeds. Fry until brownish black.
- Add onion and sliced ginger. Fry until slightly golden brown.
- Add eggplant, salt and turmeric powder. Stir cover and cook on a small to medium heat for 5 minutes.
- Add tomatoes, Serrano pepper, ginger-garlic paste, mustard powder, lime juice and cumin-coriander powder.
- Stir (gently stir as eggplant break easily once cooked), cover and cook for another 8-10 minutes. Stir periodically. Heat should be in medium.
- Done!! Easy as that. Enjoy with rice :)