Eggplant Patiala

Eggplant Patiala

Ingredients
1 kg eggplants (also known as brinjals or aubergines)
1 tsp nigella (onion) seeds
1 tsp fenugreek (methi) seeds
3 large onions sliced
2 large tomatoes sliced
1” ginger cut into juliennes
2 green chillies slit lengthwise
20 cashews split
20 raisins soaked
1 tsp red chillie powder
1 tsp fennel seeds
Juice of one lemon
1 tsp soft brown sugar
1 tsp garam masala powder
Salt to taste
Some chopped coriander leaves for garnishing
6 tbsp oil

Directions

Wash eggplants and cut into cubes. Fry them in 3 tbsp oil and keep aside. Heat 3 tbsp oil in a wok. Add fenugreek, fennel and nigella seeds. When they splutter, add sliced onions and sauté till transparent. Add cashews, raisins, green chillies, ginger juliennes and cook for 2 minutes. Add red chillie powder, salt, garam masala and fry for 2 minutes. Add tomatoes and fry well. Add the fried brinjals and mix well. Add a little water if necessary. Cover and cook for 5 minutes. Add lemon juice and sugar. Check seasoning. Garnish with coriander leaves.