Ingredients


  • 1/2 lb baby eggplants, sliced into 8 pieces lengthwise.
  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • 1/2 cup shallots, diced to medium sized pieces
  • 2 green chilies, sliced
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/8 tsp turmeric powder
  • 1 tsp fresh garam masala (powder fennel, cumin, cinnamon, cardamom & cloves)
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • Salt to taste
  • A few curry leaves

Heat 1 tbsp oil in a sauté pan and add the mustard seeds. When these start to splutter, add the shallots, sliced green chilies and curry leaves and sauté till the shallots are softened. Mix the chili, coriander and turmeric powders and the ginger and garlic pastes in a little bit of water to make a paste. Add this paste to the pan and sauté on low heat for about 5 minutes or so, till the spices are fried through, but not burned. Now add the eggplants, salt and garam masala and stir carefully to coat the eggplants with the masala. Add the remaining oil and mix well. Close the pan and cook on low heat for 3 minutes. Remove the lid and keep cooking on low heat, stirring occasionally till the eggplant is soft but still a bit crunchy.