Ingredients:
Brinjals : 1 big or 2 medium
Yellow mustard seeds : 4-5 tsp
Nigella seeds / kalonji/ kala jeera : 1 tsp
Curd (beaten): 1/2 cup
Green chillies : 2-3 medium
Ginger paste : 1 tsp
Turmeric powder : 1/4 tsp
Cumin powder : 1 tsp
Red chilli powder : 1 tsp
Warm water : 1/2 cup
Salt and sugar to taste
Mustard oil : for shallow frying and cooking
Chopped coriander for garnishing
Procedure:
Soak the mustard seeds in water for 1 or 2 hours and grind to a smooth and creamy paste along with 2 green chillies.
Wash and cut the eggplants into long strips, as shown in the pic. Rub salt and turmeric on the eggplants and keep aside for 15 minutes.
Heat some mustard oil in a pan and shallow fry the brinjal pieces pieces until they get a nice brown colour. Remove from the oil and drain on a tissue paper to remove excess oil.
In a mixing bowl, add the mustard paste, salt, turmeric powder, beaten curd and ginger paste, blend it well. In a separate pan, heat a tablespoon of mustard oil and temper it with nigella seeds. Add the above mentioned paste of mustard seeds, curd and ginger paste, fry for sometime and add the green chillies. Let it fry for a few more minutes till the oil separates. Add the cumin and red chilli powder and mix well.
Add salt and sugar to taste. Add the warm water to get a saucy consistency, dip the fried eggplants in it, coat it well with mustard-yogurt sauce, cover and sim for 5 minute. Garnish with freshly chopped coriander and serve with roti, paratha or pulao.
