- 6 Eggplants or Baingan (small)
- 1/2 Teaspoon jeera
- 1/2 Teaspoon Methi Seeds
- 1/2 Teaspoon Saunf Seeds
- 1/2 Teaspoon Kallonji
- 1/2 Teaspoon Black Mustard Seeds
- 5 Tablespoon Mustard Oil
- 2 Tomatoes (pureed)
- 1 Teaspoon Sugar
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Saunf paste
- 1 Teaspoon Mustard Powder
- 1 Inch Ginger (grated)
- 2 Green Chillies (slit)
- 1/4 Cup Water
Prep: 15 minutes
Cooking: 20 minutes
- Make the panch phoron masala by mixing jeera, saunf, methi seeds, black mustard seeds and kalonji.
- Cut the eggplants in 4 parts vertically and fry them in a pan with 2 tablespoons mustard oil till brown and then remove from the pan.
- In the same pan heat 2 tablespoons of mustard oil and add the tomato puree with turmeric powder, red chilli powder and sugar. Cook till the oil separates.
- Now add the ginger paste, saunf paste and mustard powder. Cook for 3 minutes.
- Add the fried eggplants and water and get it to a boil.
- Switch off the gas and garnish with chopped coriander leaves.