Ingredients
2 large eggplants
1 medium onion, chopped
2-3 green chilies, chopped
4 garlic cloves, minced
60 ml mustard oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
Salt, to taste
Fresh coriander, for garnish
Juice of 1 lemon
Method
1. Begin by cooking the eggplants. Place them on a grill or directly over a flame. Char until the skin burns and the insides feel soft. Once done, set to the side to cool.
2. Peel the charred skin off the eggplants. Then, chop the flesh into small pieces.
3. Heat the mustard oil in a pan. Add chopped onion, green chilies, and garlic. Sauté these ingredients until the onions turn golden brown.
4. Add the cumin seeds, turmeric powder, and salt to the pan. Stir everything together. Cook for about 2 minutes.
5. Mix the chopped eggplant into the pan. Stir well and let it cook for an additional 5 minutes. Finish by squeezing in the lemon juice and garnishing with fresh coriander.
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