Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons mustard oil (or any other cooking oil)
  • 1/2 teaspoon nigella seeds (kalaunji)
  • 1 teaspoon fennel seeds (saunf)
  • 2 teaspoons chopped garlic
  • 1 cup chopped onions
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon salt (or to taste)
  • 1 pound eggplants (brinjal) (500 g, cut into 1/2-inch pieces)
  • 1 teaspoon dry mango powder (amchoor)
  • 2 teaspoons chopped cilantro (fresh coriander leaves)

Instruction

  • Heat oil in a pan over medium-high heat.
  • Once the oil is hot, add nigella seeds and fennel seeds, and let them crackle for 4-5 seconds.
  • Add garlic and onions and fry until onions turn light brown in color (6-8 minutes), stirring frequently.
  • Now add coriander powder, turmeric powder, red chili powder, and salt and fry for 4-5 seconds.
  • Add baingan and mix well.
  • Reduce the heat to low.
  • Add 1/2 cup of water to the pan and mix well.
  • Cover the pan with a tight-fitting lid and cook the sabji for 15-20 minutes until the eggplants are tender, stirring a few times while cooking.
  • Add dry mango powder and mix well.
  • Garnish with cilantro and serve hot.