If you thought eggplant was a boring vegetable you haven't eaten this dish. Try it, you'll definitely like it.
- 10 baby eggplants
- 6 curry leaves
- 2 green chillies slit
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 tsp ginger grated
- 1 tsp garlic paste
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp vinegar
- 2 large tomatoes chopped fine
- 3 tsps tomato ketchup
- Salt to taste
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- Chopped coriander leaves to garnish
- Trim the stems of the eggplants very slightly at the tip and then slit the eggplants into quarters in such that you don't go all the way up to the stem - leave a bit uncut as this holds the quarters together.
- Heat the oil in a pan and add the curry leaves, mustard and cumin seeds. When they stop spluttering, add the ginger and garlic and fry/sauté for a minute.
- Now add the green chillies and fry/sauté for a minute.
- Add the coriander, turmeric and red chilli powders, vinegar, tomatoes, ketchup and mix well. Fry/sauté for a minute.
- Add the eggplants, salt to taste and cook till soft.
- Turn off fire, garnish with the coriander leaves.
- Serve with hot chapatis (Indian flatbread)or parathas (pan-fried Indian flatbread).