Bong’s just need an excuse to use mustard in a recipe. This dish provides ample excuse for that. Inspired by all the Italian restaurants who make such delicacies out of eggplant, I thought I’d share one from our own cuisine.
I have some vegetarian friends, this goes out to them…
- 4 long slender eggplant each cut into 2 length wise pieces
- 4 tbsp mustard seeds
- Half cup grated coconut fresh or frozen
- 5,6 green chilies
- Chopped coriander leaf
- Half cup yogurt
- 1 tsp. kalonji / nigella seeds
- 1 tsp. turmeric powder
- Oil ( I prefer mustard oil. You can use canola or sunflower oil)
- Make a fine paste of mustard seeds with 2 green chilies, grated coconut and yogurt.
- Smear the eggplant pieces with salt and turmeric powder.
- Heat mustard oil in a frying pan and shallow fry the eggplant pieces till they are light brown in color. Remove from the oil and keep aside.
- Take fresh oil in a cooking pan and heat it. Temper with kalonji/Nigella seeds. When the spices start dancing (yep the do that) add mustard and yogurt paste. Add little turmeric powder. Sauté till the oil separates out.
- Add half a cup of water, salt and sugar to taste. Allow it to boil.
- Once it starts boiling dip the fried egg plants to it. Cover and cook it for 2-3 mins. By this time the eggplants will be well coated by mustard yogurt sauce.
- Garnish with chopped coriander leaves and green chilies.
Serve with steaming white rice.