A simple every day dish. Tastes great with naan, roti or parathas.

Baingan or Brinjal or Eggplant do Pyaza

Ingredients:

• 400 gm. Baingan (Brinjal) ( this is roughly 1 large Baingan (Brinjal)). Small Baingan (Brinjal) taste nicer.

• 200 gm. onions (1 large)

• 1/2 inch piece (10-15 gm.) ginger

• 1/2 lemon

• 2 tbs. mustard or olive oil

• 1 tsp. mustard seeds or rai

• A pinch of asafoetida or hing powder

• 8-10 curry leaves (not bay leaves) - optional

• 1/2 tsp. chilli powder, adjust to taste

• Salt to taste

• 1 tsp. paprika powder for colour (not hot)- optional

• 1/2 tsp. Garam Masala

Preparation:

1. Cut Baingan (Brinjal) into small pieces & wash. If using small ones, slit into quarters lengthways, including stalks.
2. Peeled and slice onion thickly.
3. Peel and grate ginger coarsely or chop finely.
4. Heat oil in a wok or a heavy bottomed kadhai.
5. Add mustard seeds, asafoetida powder and curry leaves, wait until seeds splutter. Keep the lid on, to avoid mustard seeds jumping all over your kitchen.
6. Add aubergines, onions, ginger and all spices except garam masala.
7. Cook on high heat, stirring frequently, until aubergines are cooked tender. This does not take very long as aubergines and onions are both soft vegetables.
8. Squeeze the lemon juice on top and keep sir frying until oil begins to separate. The aubergine should have a fried, shiny look and all liquid disappears.
9. Add garam masala and stir it in.
Serve hot with Chapatties, Naans or Plain Parathas.