Eggplant With Tomatoes

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Ingredients
  • 1 large Eggplant (washed and cubed)
  • 1 cup Tomatoes (washed and cubed)
  • 1 tsp Salt (or to taste)
  • 1 tsp Sugar
  • 2 tsps Ground coriander/cumin mix
  • ¼ tsp Red chili powder (or to taste)
  • ¼ tsp Cumin seeds
  • 1 tsp Green chilies (crushed, or to taste)
  • ½ tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • 2 tbsps Green coriander (finely chopped)
  • Green coriander (finely chopped, for garnish)
Instructions
  1. Heat oil in a saucepan on medium high, add mustard seeds.
  2. When crackled, add turmeric and hing, stir.
  3. Add tomatoes and salt, stir and cook until tomatoes are soft.
  4. Add eggplant and the remaining ingredients, mix well.
  5. Add a couple of tablespoons of water.
  6. Reduce heat to low, cover and cook until done.
  7. Stir occasionally, garnish with green coriander.
  8. NOTE: can cook in a pressure cooker on medium high heat for 3 whistles.
  9. Open when cool and garnish.
Tempering
Ingredients
  • 3 tbsps Oil
  • 1 tsp Mustard seeds
  • ½ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)
Variations
Ingredients
  • Potatoes
  • Tuvar
  • Papdi
  • Peas
  • Lilva
  • Chori
  • Vadi
  • Tomatoes
Instructions
  1. A variety of vegetables can be combined with eggplant.
  2. All vegetables can be combined with the tomatoes.
  3. When cooking eggplant with papdi, peas, lilva or chori, add ½ tsp ajmo in the tempering.