This recipe is of eggplant cooked in pickling spices and imitates the idea of an eggplant pickle. It stops short a pickle in terms of cooking time, spicing intensity, and of course shelf life. But its a relatively instant treat if you are craving a very flavourful and lip-smacking treat. I have made a typically North Indian version of this vegetable, more particularly as it is found in a kitchen in in Uttar Pradesh!!
1 large eggplant, sliced
1 medium onion, chopped fine
3 medium tomatoes, sliced
2 green chilies, minced
1/2 tsp ginger minced
1/2 tsp garlic, chopped
3 tbsp oil
1/4 tap hing (asafoetida)
1/4 tsp kalonji (nigella seeds)
1/2 tsp zeera (cumin seeds)
1/4 tsp rai (mustard seeds)
1/4 tsp saunf (fennel seeds)
1/8 tsp methi (fenugreek seeds)
1/2 tsp haldi (turmeric)
Salt to taste
1/2 tap amchur (raw mango powder)
- Slice the eggplant lengthwise, and then into two inch pieces. Set aside.
- Heat two tablespoons oil in a pan. Add the sliced eggplant and stir fry on high heat till all the pieces are coated with oil.
- Reduce the heat and continue to stir fry until the eggplant pieces are cooked and tender. Turn off the heat.
- In a separate sauce pan, heat the remaining one tablespoon of oil.
- Add the mustard seeds, once they begin to pop, add the cumin, then the nigella, and fennel sheets.
- Finally add the fenugreek seeds, and follow immediately with the ginger and garlic.
- Throw in the chopped onions, and fry on a medium heat until the onions are transparent.
- Next add the tomatoes and green chiles, and cook until their juice dries up.
- Add the turmeric and amchur, and then stir in the cooked eggplant.
- Allow the eggplant to steep in the tomato spiced mix for at least 15 minutes on a low heat.
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