Servings-3

Ingredients:

• 1 large eggplant

• 2 teaspoons oil

• 1/2 teaspoon cumin seeds

• 1 teaspoon chilli powder

• 1 tablespoon coriander powder

• 1 teaspoon garam masala

• 1/4 teaspoon turmeric

• 1/2 teaspoon mango powder

• 1 teaspoon ginger-garlic paste

• 1 large onion, finely chopped

• 1 teaspoon salt (or to taste)

• 2 large tomatoes, finely chopped

• 1/4 cup yogurt

• Fresh coriander leaves, chopped (for garnish)

Method:

1. Wash, peel (optional), and cut the eggplant into medium-sized cubes.

2. Heat 2 teaspoons of oil in a large pan over medium heat.

3. Add the cumin seeds and let them splutter.

4. Add the chilli powder, coriander powder, turmeric, and mango powder. Mix well and sauté for 2 minutes.

5. Add the ginger-garlic paste to the onions and sauté for a minute or until the raw smell disappears.

6. Add the finely chopped onion and sauté for 2-3 minutes or until it becomes golden brown.

7. Add salt to taste and mix well.

8. Add the chopped tomatoes to the spice mixture and cook until they become soft.

9. Next, add eggplants, cover, and cook until soft.

10. Reduce the heat to low and add the yoghurt, stirring continuously to prevent it from curdling.

11. Cover and cook for 3-4 minutes.

12. Garnish with freshly chopped coriander leaves.

13. Serve hot with rice, roti, or naan.