Ingredients

2 tbsp mustard oil/ तेल

1 tsp nigella seeds/ कलोंजी के बीज

½ tsp fennel seeds/  सौंफ के बीज

¼ tsp asafetida/ हींग

½ tsp methi dana/ fenugreek seeds/ मेथी दाना

1 tsp ginger, cut into julienne/ अदरक

1 green chili, slit into half (optional)/ हरी मिर्च

2 tbsp tamarind pulp, tamarind soaked in water overnight/  इमली का गूदा

1 tsp kashmiri red chili powder/ कश्मीरी लाल मिर्च पाउडर

1 tsp fennel powder/ सौंफ का पाउडर

1 tsp turmeric powder/ हल्दी पाउडर

500 grams long eggplant, cut into half, keep the tail intact/  बैंगन

½ cup water as required/  पानी

1 tbsp Jaggery/ गुड़

Coriander, finely chopped, for garnishing/ धनिया

Salt to taste/ नमक स्वादअनुसार

Process

• Heat mustard oil in kadhai. Let the oil smoke till it reaches pale yellow colour.
• Now add nigella seeds, fennel seeds, asafetida, methi dana, asafetida and genger. saute for a minute.
• Now add tamarind pulp, ground spices, eggplants and saute for another minute.
• Add ½ cup water, cover and allow it to cook for 10 minutes.
• Remove the lid and garnish with coriander leaves. Serve immediately.