• 6-7 baby eggplants
• 1 teaspoon cumin seeds
• ½ teaspoon fenugreek seeds
• ½ fennel seeds
• 1 & ½ teaspoon Coriander seeds
• ¼ teaspoon Garam Masala powder
• ½ teaspoon red chili powder
• 6-7 cloves of garlic
• 1 hot green chili
• Juice of ½ a lemon
• Salt
• Mustard oil to cook , you may use any other vegetable oil
• 1 large tomato, cut to 4 thick slices
• Chopped fresh coriander
• 1-2 tablespoon grated dry coconut powder
• 1 tablespoon Sun-dried raw mango flakes
• (or leave thin slices in a preheated oven overnight)

Make a lengthwise incision in each eggplant, sprinkle salt and keep aside.

Roast cumin, fenugreek, fennel, coriander seeds over a hot pan and then add the red chili and garam masala powder and remove from the heat once the aroma starts to build up.

Using a mortar and pestle fist coarsely pestle the garlic and green chilies and keep aside, now in the same mortar coarsely ground the roasted spices ,

then add the garlic-chili paste, fold the entire mixture together with lemon juice and salt.

by Pak101.com (few years ago!) / 1070 views