Ingredients
- 375g- Baby eggplants
- 1 medium sized Onion (thinly sliced)
- 150g- Yogurt
- 2 tbsp- Mustard paste
- ¼ tsp- Nigella seeds/Kalonji/Kalojire
- ½ tsp- Kashmiri mirch powder
- ½ tsp- Sugar
- ½ tsp- Turmeric powder
- Salt to taste
- Pure Mustard Oil
- Fresh chopped coriander leaves for garnishing
How to Make
- In a strainer add 2 tbsp of yellow and 2 tbsp black mustard seeds (50:50), wash under running water, and grind with one green chilli to a smooth paste by using your food processor. Or else, you can use ready to use mustard powder. If cooking with the mustard seeds powder, use 2 tbsp of it and follow the package instructions for dissolving.
- Wash and cut eggplant vertically into wedges.
- In a bowl whisk the yogurt. Add mustard paste, turmeric powder, kashmiri mirch powder, and salt. Mix well and keep aside.
- Over medium heat add Pure Mustard Oil in a deep frying pan/kadai. Add eggplant wedges and sauté until golden in colour. Remove from the heat and keep aside.
- Add 1½ tbsp oil to the kadai and temper with nigella seeds. Next to add sliced onions and sauté over medium heat until light brown. Lower the heat, add 1/2 cup of water into this. Now add the yogurt mixture, sugar, and green chillies. Mix gently.
- Cover and cook over low heat for 10-12 minutes or until the curry thickens. Now add the eggplant slices and sugar into the curry, mix slowly, and cook uncovered for 5-6 minutes. Remove from the heat.
- Drizzle mustard oil on top and garnish with chopped coriander leaves. Serve hot as a side with rice, dal or have it with roti/paratha/phulka etc.