- 10 small Eggplants
- 6 green chilies
- 3 tsp coriander seeds
- ½ tsp fenugreek seeds
- A handful of cilantro
- 4 tsp oil
Cut the eggplant and chilies into small pieces. Keep aside.
Heat oil and add mustard seeds. When they splutter add cumin seeds, coriander seeds and fenugreek seeds. Fry for some time until they turn golden brown. Transfer to a plate.
Add the rest of the oil and add the eggplant pieces, cover and let them cook for some time. Finally add the cilantro and fry well.
Grind into a smooth paste by adding turmeric, salt and little water. Enjoy with rice or chapathis.
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