Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive or canola oil

  2. 1/8 teaspoon ground asafetida

  3. 1/2 teaspoon skinned urad dal or yellow split peas

  4. 1/2 teaspoon whole mustard seeds

  5. 1/2 teaspoon whole cumin seeds

  6. 1/2 teaspoon whole nigella seeds ( kalonji )

  7. 1/2 teaspoon whole fennel seeds

  8. 1 medium onion, chopped

  9. 2 cloves garlic, chopped

  10. 1 1/2 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or baby Italian eggplants cut in half lengthways and then crossways, into 1-inch segments

  11. 2 medium tomatoes, grated

  12. 1 1/4 cups

  13. 1 cup chicken stock or water

  14. 1 teaspoon salt

  15. 1/4-1/2 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal . As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 45 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.


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