Ingredients
- 1/2 lb baby eggplants, sliced into 8 pieces lengthwise
- 2 tablespoons canola oil, divided
- 1/4 teaspoon mustard seeds
- 1/2 cup red onion, diced to medium-sized pieces
- 3-4 garlic cloves, minced
- 1/2-inch piece ginger root, peeled and finely minced
- 1/2 teaspoon red chili flakes
- 1 teaspoon coriander powder
- 1/8 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt (to taste)
- A few kari patha (curry) leaves (optional)
Preparation
Step 1
Heat 1 tablespoon of oil in a sauté pan with mustard seeds and cover tightly with a matching lid. You will hear the mustard seeds begin to pop (sounds like tiny popcorn). As soon as the popping stops, add the red onions and kari patha (curry leaves) and sauté until the onion is softened (about 5 minutes).
Add ginger, garlic, red chilli flakes, coriander, and turmeric powders and continue to sauté on low heat for about 5 minutes until the mixture is golden brown and cooked through, but doesn’t burn.
Now add the eggplant, salt and garam masala and stir carefully to coat the eggplant with the masala. Add the remaining tablespoon of oil and mix well. Close the lid and cook on low heat for about 10 minutes.
Remove the lid and keep cooking on low heat, stirring occasionally until eggplant is soft but still a bit crunchy. Serve immediately with steamed basmati rice.