Baby Eggplant with Onion and Tomato
8 Baby eggplant
2 large potatoes cut into 8 medium pieces
1 Large Onion – finely sliced and then minced.
3/4 inch cube fresh ginger – finely chpooed or 1 teaspoon freshly grated ginger
5 Fresh hot Green Chili peppers (slit in the middle)
4 Medium garlic cloves (minced)
1 Large tomato –Chopped finely
2 Table spoon tomato sauce
1 Tablespoon chopped cilantro (fresh coriander leaves)
1/3 cup Canola oil (vegetable oil or peanut oil)
2 cups of water
1/2 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon asafetida (optional)
1/4 teaspoon turmeric
1/2 Tablespoon chili powder [Red Pepper]
1/2 teaspoon Garam masala
1 Tablespoon crushed gool/brown sugar [Gool is Indian version of brown sugar]
1/2 teaspoon tamarind paste (optional)
1 teaspoon salt or according to your taste
Remove green stems from the top of each eggplant.
Slice each eggplant from the top but not all the way – leave half inch from the bottom in tact.
Slice to make four quadrants out of each eggplant.
Heat the oil in a pan over medium high heat for one minute.
Add mustard seeds, fenugreek seeds, cumin seed, asafetida.
Cover pot to prevent seeds from popping out.
A minute later add garlic, stir well, now add onion. Give a good stir. Add tomato sauce.
A minute later add turmeric followed by ginger and diced tomatoes.
Stir well and cook the ingredients for 3 minutes, then add chili powder and garam masala. Stir well.
Lower the heat to medium and continue heating 2/3 minutes or until you see oil being released from all sides.
Add potatoes stir for 1 minute, cover the pan. Add eggplant stir well and add water. Cover the pot, keep lid partially open from one side and cook for 3 minutes.
Add crushed gool/brown sugar and tamarind paste.
Turn the heat to low and cook for 6/7 minutes or till potatoes are tender.
Add salt stir well and turn off the heat.
Transfer to serving bowl. Garnish with cilantro.
Serve with Chapattis and Rice.
The sauce taste good with bread as well.