One of my favorite vegetable egg plant .there is something about this vegetable that make it stand out in the rest of vegetables .and when it cook this way .its like succulent pieces of this vegetable that melt your mouth. and the spices used in this recipe are all the pickle spices which make this recipe pickle like flavors and go great with home made naan and raita .
1 large eggplant
1 tsp mustard seeds
1 tsp onion seeds
1/2 tsp fennel seeds
1 tsp turmeric powder
3 cloves garlic crushed
1 green chili
8 curry leaves
3 large tomatoes
2/2 tsp chili powder
Salt and pepper.
Wash and cut egg plant in medium size cubes.
In a non stick frying pan or wok, add oil heat the oil add all the seeds add curry leaves and garlic, turmeric and egg plant let it cook while stir.
Add tomato and let it cook for another 15 minutes or until the eggplant get tender.
Fry eggplants on both sides and remove it from pan keep aside.
Add all the spices to frying pan with little oil fry for 1 minute then add curry leaves and tomatoes let it cook till the tomatoes become sauce, add fry egg plant and stir for5 minutes on medium heat. Sprinkle black pepper and add salt.
Serve hot with home made roti and yogurt sauce.