Shorshe Begun (Eggplant With Mustard Seeds)

Serves three to four people.

Ingredients:

• Eggplant - 2 (if long) or 3
• Onion paste - 1 tablespoon
• Garlic paste - 1 teaspoon
• Whole mustard seeds - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Fried cumin powder - ¼ teaspoon
• Tamarind sauce - 2 to 3 tablespoons
• Sugar - 1 teaspoon
• Salt - as needed
• Oil - ½ cup

Preparation:

• Cut the eggplants into 2" long pieces.
• Clean and drain the water completely.

• Heat oil in a pan.
• Fry the eggplants until they turn slightly golden.
• Lift each piece gently and sprinkle with some salt.
• Keep aside.

• Heat 4 more tablespoons of oil.
• Fry the mustard seeds.
• As soon as the seeds start popping, turn off the heat and cover quickly, before the seeds pop out of the pan.
• Turn off the heat after 1 minute.

• Reheat the oil and start frying the onion and garlic pastes.
• Add in the turmeric, chili powder and salt and fry for another minute.
• Pour ½ cup of water and cover the pan.

• Add the eggplants as the water starts boiling.
• Cook over low heat.
• Once the eggplant and the gravy starts to thicken, stir in the tamarind sauce.
• Keep the pan covered.

• Add some sugar after 2 to 3 minutes.
• Garnish with the cumin powder and turn off the heat.
• Serve hot.