1 medium eggplant, about 250g
1/2 teaspoon black mustard seeds
1/2 teaspoon black cumin seeds
3/4 cup yogurt
1 cup cold water
2 tablespoons clarified butter (ghee)
2 dried red chilies
1/4 teaspoon fenugreek seeds
2 tablespoons fresh cilantro leaves, chopped
1/2 teaspoon salt
1 tablespoon grated ginger
1 medium eggplant, about 250g
1/2 teaspoon black mustard seeds
1/2 teaspoon black cumin seeds
3/4 cup yogurt
1 cup cold water
2 tablespoons clarified butter (ghee)
2 dried red chilies
1/4 teaspoon fenugreek seeds
2 tablespoons fresh cilantro leaves, chopped
1/2 teaspoon salt
1 tablespoon grated ginger
Cut the eggplant into strips, season with salt and let it sit for about 20 minutes
Toast the black mustard and cumin seeds in a pan without oil until they start to pop
Mash the spices and set them aside
Mix the yogurt with water
Heat the ghee in a pan, add the dried red chilies and fenugreek seeds, and fry for 45 minutes
Remove excess water from the eggplant slices by pressing them gently
Fry the eggplant slices in ghee until they are golden brown
Add the yogurt mixture with water and grated ginger, and simmer over low heat until the sauce has thickened and reduced
Before serving, add the toasted spices and chopped cilantro.
