Cooked in mustard oil and seasoned with panch phoran, eggplant sabji literally takes few minutes to cook.
- 1 large Eggplant cut into wedges (about 2 cm thick and 4-5 cm long)
- 1 medium onion cut into 6-8 pieces
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp panch phoran
- 1 tsp red chili flakes
- ½ tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp amchur powder or chat masala
- 1 tbsp lemon juice
- Salt to taste
- 3 tbsp mustard oil
- Heat the 3 tbsp of oil in a wide, preferably non stick frying pan over medium high flame.
- When hot, put in the panch phoran seeds. As soon as the seeds stop spluttering, add ginger garlic paste and fry for a minute.
- Now put in chili flakes, coriander powder, turmeric powder, red chili powder and salt. Stir and cook for a minute.
- Now put in eggplant wedges and onion pieces; and mix gently. Cover the pan turn heat to medium low and cook for about 5-8 minutes, stirring in between, until eggplant is tender.
- Mix chat masala and lemon juice.
- Serve hot with Dal of your choice and hot roti (Indian flat bread).
Do You Know?
The name eggplant, used in the United States, Australia, New Zealand and Canada refers to the fact that the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs.