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The eggplant should be grilled first to give the dish a nice smokey flavor.
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You can do this either by putting the whole eggplant on an outdoor grill and turning a couple of times, or possibly you can grill it on a gas range.
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First remove the stems and leaves so
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they will not burn.
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Put down some tin foil in the well of the burner to catch the juice that will come out.
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Place the metal burner on top and grill the eggplant directly on it.
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The outside of the eggplant will burn as the inside cooks, turn it frequently
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.
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Once cooked, let it cold till you can comfortably handle it.
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Peel the skin off-this should be easy because it is burnt, but if a little bit of skin sticks, which's fine.
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Heat about a Tbsp.
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of oil in a frying pan or possibly wok.
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Do not let it get too warm, though-because you want the heat on low as you add in the mustard seeds.
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Let the seeds pop gently in the oil, then add in the onion.
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Fry till translucent/soft.
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Add in the eggplant, as
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afetida, green chili, and salt.
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Fry for 5-10 min.
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Add in the minced cilantro about a minute before serving.
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Enjoy with flat bread (naan or possibly chapatis) or possibly plain old pita.
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Yum!
