Ingredients:

• 4 – long Eggplants
• 1.5 inch piece – Ginger
• 2-3 – Garlic Cloves (depending upon your taste)
• 1/2 tsp – Turmeric powder
• 1 tsp – Coriander powder
• 1 tsp – Mustard Seeds
• 1.5 tsp – Amchur
• 2-3 tbsp – Olive oil
• Salt and Chilli Powder to taste

Method:

1. Quarter the eggplants length wise and cut into about 3 inch long pieces.
2. Heat the olive oil (medium heat) and add the mustard seeds.
3. Once they splutter, add the grated ginger and finely slivered garlic. Cook for about 2-3 minutes.
4. Once they begin turning brownish, add the coriander and turmeric powder.
5. Then add the eggplant, salt and chilli powder.
6. Stir to coat the eggplant pieces with the masala.
7. Cover and continue cooking on medium to low heat until the eggplant becomes soft (you may have to add some more oil). Do check on it a couple of times and stir.
8. Before switching off the heat, add the amchur powder and mix well.
9. If you would like some crunch, uncover and cook for some more time, taking care not to burn the eggplants.
10. Garnish with chopped cilantro and serve.

Recipe courtesy of Pratibha Sachin