Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Mustard oil 1/4 ts Cayenne
1 ts Panchporan powder 1/4 ts Turmeric
1/8 ts Asafetida 1/2 ts Salt
1 md Eggplant, cubed 1 ts Lemon juice
2 ts Coriander, ground

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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