What you’ll need:

• Eggplant (cut into thin long pieces) – 2 cups
• Mustard Oil or Olive Oil or Oil of your preference – 1 tsp
• Mustard Seeds – 1/4 tsp
• Cumin Seeds – 1/4 tsp
• Hing/Asafoetida – 1/4 tsp
• Green Chilies (cut into small bits) – 2 or to taste
• Ginger (cut into small bits) – 1/2 inch piece
• Turmeric Powder – 1/4 tsp
• Salt to taste
• Curry Leaves
• Cilantro chopped (optional)
• Plain Yogurt – 2 cups

Note:

Purple or Green Eggplant works. I prefer the small round ones.

Curry Leaf Powder can be added in place of Curry Leaves too.

Method:

1. In a pan, add the Oil, Mustard and Cumin Seeds, and Hing. Let the seeds splutter.
2. Add the cut Eggplant, Chilies, Ginger and Curry Leaves. Saute until Eggplant is cooked.
3. Sprinkle the Turmeric Powder and Salt. Mix.
4. Add this to the Yogurt and mix in the Cilantro leaves. Enjoy!

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