• 2 cups of Eggplant chopped into big cubes - any variety will do
• 2-3 tbsp of Kasuri Methi ( dried fenugreek leaves) -
• 1 onion - finely chopped
• 1 large tomato - chopped
• A small piece of finely chopped ginger
• 1 tsp cumin seeds
• 1 tsp nigella seeds/kallonji
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 green chillies - slit lengthwise
• Salt as per taste
• Oil
• A pinch of sugar

Method:

• Heat 1 tbsp of oil in a heavy bottomed pan, Once the oil heats up, Add cumin seeds & Nigella seeds
• Once they pop & splutter, Add green chillies & chopped ginger
• Add Onions & saute till they turn transparent.
• Add tomatoes & saute for a minute
• Add red chilli powder & fry till raw smell disappears
• Add chopped eggplant cubes & saute for about 2 minutes. At this point you may need to add about 2 tsp of oil to saute the eggplants
• Cover the lid & let it cook on low flame.
• Keep stirring every few minutes to avoid burning the eggplants
• When the eggplants are partially cooked, Add Kasuri Methi & mix well
• Cook on low flame until the eggplants are completely cooked
• Throw in the Garam Masala, a pinch of sugar & salt as per taste
• Mix well & Serve with Garam Rotis

Enjoi !!!

This is my entry for the event, Herb Mania - Fenugreek hosted by Red Chillies .. Thanks for hosting :)