Stir-fried eggplant

4 servings

Ingredients

Quantity Ingredient
6 tablespoons Mustard oil
1 teaspoon Panchporan powder
⅛ teaspoon Asafetida
1 medium Eggplant, cubed
2 teaspoons Coriander, ground
¼ teaspoon Cayenne
¼ teaspoon Turmeric
½ teaspoon Salt
1 teaspoon Lemon juice

Directions

Heat oil in a wok until it is very hot & smoking. Put in panchphoran & asafetida. A second or two later, put in the eggplant, stir for 1 minute & reduce heat to medium. Add corinader, cayenne, turmeric & salt. Kep stirring & frying for 15 minutes, adding 1 tb water every minute or so, until the eggplant is cooked. Sprinkle with lemon juice & stir again.

Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-09-95

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