BY WHISKAFFAIR
STEP 1
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Heat oil in a pan. Once the oil is hot, add eggplant to the pan and cook for 10-12 minutes until the eggplant are slightly browned, stirring frequently.
STEP 2
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Remove the fried baingan to a plate and keep it aside. Add mustard seeds, cumin seeds, asafoetida, fennel seeds, and carom seeds to the same oil and let them crackle for 3-4 seconds.
STEP 3
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Add garlic and ginger and fry for 5-6 seconds.
STEP 4
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Now add onions and fry until they turn slightly brown in color.
STEP 5
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Add tomatoes and green chilies and fry for 2-3 minutes.
STEP 6
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Add coriander powder, turmeric powder, red chili powder, and salt, and cook for a minute.
STEP 7
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Then add methi leaves and cook for 3-4 minutes, stirring frequently.
STEP 8
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Add the fried baingan slices and mix well. Check the eggplants, if they are still uncooked. If yes, then splash a little water, cover the pan with a lid and cook for 3-4 minutes.
STEP 9
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Check for salt and add more if needed. Cook for another 2-3 minutes. Serve hot.