INGREDIENTS:

1  1/2 tablespoons corn oil or canola oil

1/2 teaspoon cumin seeds (jeera seeds)

1 fresh green chili, washed and cut into very small pieces

3 garlic cloves, washed and cut into very small pieces (optional)

10 pieces of green eggplant, washed and cut into 1 inch pieces

1/2 cup water

1/4 teaspoon turmeric powder (haldi powder)

3/4 teaspoon red chili powder

1 teaspoon coriander powder (dhana powder)

1/4 cup coriander leaves, washed and cut into very small pieces

salt to taste

METHOD:

1. Pour the oil into a non-stick pan and let it get hot over medium heat.
2. Fry the cumin seeds for a few seconds and then mix in the green chili and garlic. Cook for 4 seconds.
3. Add in the eggplant with a pinch of turmeric and a pinch of red chili powder (both separate from amounts in recipe).
4. Put in some salt and 1/2 cup of water and cover the pan. Change the heat to low and let it cook for 5-7 minutes, stirring occasionally.
5. When it is almost cooked, mix in 1/4 teaspoon turmeric, 3/4 teaspoon red chili powder, 1 teaspoon coriander powder, and about half of the fresh coriander leaves.
6. Let it cook for 3 more minutes or until they become tender and soft.
7. Garnish the top with the rest of the coriander leaves.

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Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.