1. Cut eggplant into quarters up to 1/2 inch to the stem. Leaving the stem and the area closest to it intact. The stem will hold the eggplant together during the cooking. 2. Submerge the eggplants in 2 cups of cold water and 1 teaspoons of salt for 5 minutes and then drain thoroughly. 3. Deep fry eggplants for 2-3 minutes. Remove with a slotted spoon, set aside to cool. 4. Using a coffee grinder, lightly crush 1 teaspoon of the fennel seeds, 1/2 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon of fenugreek seeds, and 1 teaspoon of mustard seeds. Mix these with the coriander powder, chili powder, 1 1/2 teaspoons salt, turmeric, and lemon juice. Set aside a quarter of this spice paste. 5. Divide the remaining paste into the cuts in each eggplant. 6. Puree together tomatoes, spice paste, and 1/2 teaspoon of salt. 7. In a large flat pan heat 1/4 cup of oil on medium high heat. Stir fry 1/2 teaspoon of cumin seeds, 1/2 tsp of mustard seeds, red chilies and curry leaves for 2 minute. 8. Add the tomato puree. Continue to stir fry for 5 minutes. 9. Gently add the eggplants to this sauce. Cover and cook on medium heat for 30 min or until eggplant is done. 10. Do not stir during the cooking process or the eggplant will fall apart. If needed, jiggle the pan during cooking so as to move the eggplants and the sauce around. 11. Serve with rice or Nann and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
