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1
Cut eggplant into quarters up to 1/2 inch to the stem.
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2
Leaving the stem and the area closest to it intact.
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3
The stem will hold the eggplant together during the cooking.
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4
Submerge the eggplants in 2 cups of cold water and 1 teaspoons of salt for 5 minutes and then drain thoroughly.
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5
Deep fry eggplants for 2-3 minutes.
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6
Remove with a slotted spoon, set aside to cool.
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7
Using a coffee grinder, lightly crush 1 teaspoon of the fennel seeds, 1/2 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon of fenugreek seeds, and 1 teaspoon of mustard seeds.
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8
Mix these with the coriander powder, chili powder, 1 1/2 teaspoons salt, turmeric, and lemon juice.
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9
Set aside a quarter of this spice paste.
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10
Divide the remaining paste into the cuts in each eggplant.
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11
Puree together tomatoes, spice paste, and 1/2 teaspoon of salt.
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12
In a large flat pan heat 1/4 cup of oil on medium high heat.
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13
Stir fry 1/2 teaspoon of cumin seeds, 1/2 tsp of mustard seeds, red chilies and curry leaves for 2 minute.
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14
Add the tomato puree.
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15
Continue to stir fry for 5 minutes.
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16
Gently add the eggplants to this sauce.
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17
Cover and cook on medium heat for 30 min or until eggplant is done.
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18
Do not stir during the cooking process or the eggplant will fall apart.
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19
If needed, jiggle the pan during cooking so as to move the eggplants and the sauce around.
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20
Serve with rice or Nann and enjoy!
