Ingredients
2 medium eggplants, diced
1 cup poppy seeds
1 onion, chopped
2 tomatoes, chopped
2 tablespoons mustard seeds
1 tablespoon turmeric powder
3 green chilies, slit
1/4 cup oil
Salt to taste
1 cup water
Method
Heat oil in a large pan over medium heat.
Add mustard seeds and let them splutter.
Stir in chopped onion and cook until it turns soft.
Mix in tomatoes, turmeric, green chilies, and salt. Cook for 5 minutes.
Add diced eggplants and poppy seeds. Pour in water, stir well, and simmer until eggplants are tender.
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