Ingredients
- Ingredients :-
- Eggplant diced – 1 large
- Cumin seeds (Jeerakam)- 1/2 tsp
- Fennel seeds (Perumjeerakam) – 1 tsp
- Nigella/Kalonji – 1/2 tsp
- Tomatoes chopped – 3 medium sized
- Ginger-Garlic paste – 1 tsp
- Turmeric powder – 1/4 tsp
- Red Chilly Powder – 1 tsp
- Coriander Powder – 1 tbsp
- Salt – to taste
- Oil – as needed
Directions
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Put the eggplant in a bowl of cold water,wash them and drain the water.Then pat dry them with a towel.
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Heat oil in a pan and fry them in medium heat until they turn reddish brown.(Ashwini says that pan frying eggplants doesn’t make much difference in taste,even though the original recipe calls for deep frying method.And I too did pan frying here, following Ashwini.)You can fry them in bataches if the pan cannot hold them together.Drain them into a a tissue paper.
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Heat another pan and add little oil into it.When hot,add cumin seeds and allow it to splutter.Now add nigella seeds and fennel seeds and fry for a while.Then add chopped tomato and ginger-garlic paste and saute for a minute.Add coriander powder,turmeric powder,chilly powder and salt and stir well.Cook it for 3-4 minutes
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or until gravy thickens.Add the fried eggplant into the gravy and mix gently.Simmer for 1 more minute, garnish with coriander leaves and serve hot with rotis.