Ingredients
Scale
- 2 teaspoons olive oil
- 1/2 teaspoon mustard seed
- 1/2 teaspoon Panch Phoran
- 1/2 cup onion
- 2 fresh green chile peppers (I used 1 ancho, 1 jalapeno because I didn’t have any fresh green chile on hand)
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- 1/4 teaspoon asafetida (don’t ask me why I threw this in … I just wanted a little more taste and I found this in my cupboard and thought it would be a good addition … and it was!)
- 1/2 teaspoon salt
- 1 large eggplant, fire roasted, peeled and chopped (I had about 1 1/4 cups chopped eggplant)
- 2 Tablespoons fresh cilantro leaves
- 3 Tablespoons Greek yogurt (she used 6 Tablespoons plain yogurt, but this is all I had on hand … )
Instructions
- Fire or oven roast the eggplant. To fire roast: poke it with a fork in a couple places and place it on a hot grill. Roast until the skin is charred black and the eggplant is very limp and soft, turning to make sure all sides are roasted evenly. To oven roast: slice into thin slices, place on a baking sheet, spray with cooking oil and roast at 400 for about 10 minutes or until very soft. Let the eggplant cool until it is cool enough to touch, then peel and chop the eggplant.
- Heat a frying pan over medium heat, add the mustard seeds and the panch phoran and cook until the mustard seeds begin to pop.
- Add the onions and fresh chili peppers and cook for a few minutes, stirring constantly, until the onion is soft and translucent.
- Add the eggplant, cumin, chili powder, asafetida, and salt and cook a few more minutes till the eggplant is heated through.
- Remove from heat and stir in the cilantro leaves. Let it cool a bit, then stir in the yogurt.
- Serve with flatbread and Dal, if you have it. I just spread it on flatbread and topped with cilantro leaves. That was a tasty lunch for me!