Ingredients:

Oil – 1 tbsp

Kalonji ( Onion Seeds) – ½ tsp

Saunf ( Fennel Seeds) – 1 tsp

Jeera ( Cumin Seeds) – ½ tsp

Rai ( Mustard Seeds) – ½ tsp

Haldi – ½ tsp

Ginger– 1 tsp (roughly crushed)

Garlic – 1 tsp (grated)

Diced tomatoes – 1, 14.5oz cans

Salt – to taste

Chili powder – ½ tsp or to taste

Eggplant – 4 long Chinese style, diced

Method:

1. Heat oil in a wok (Kadai) and put in all seeds- Onion, Fennel, Cumin and Mustard.
2. Once the Mustard Seeds sputter and the Jeera seeds get a golden color, add Haldi, Ginger and Garlic – sauté for a minute.
3. Add in tomatoes and cook covered, stirring frequently, till the mixture leaves oil.
4. Add in diced Eggplant, mix well and cook covered on medium heat till Eggplant looks done. Be careful not to overcook.
5. Season with Salt and Chili powder, mix well and serve hot.

Tips:

1. Be careful not to burn the tomatoes. Hover around the stove while this is cooking.
2. The secret to this recipe lies in the Tomatoes mixture cooking well, so have patience and enjoy the process.

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