Eggplant Sabzi

I used to think that the only way to make eggplant edible was to make “baingan bhartha,” (http://indianfoodathome.blogspot.com/2009/03/baingan-bhartha-eggplant-relish.html) where you lose the taste of the eggplant in a flurry of spices and tomatoes. But, I am a convert now. I love “vangi bhaat,” which is a combination of fried eggplant, rice and South Indian spices.

But this recipe, which is very basic and uncomplicated, works for me too. The sweetness of brown caramelized onions, the tanginess of the tomatoes, the spices, and the robustness of Japanese eggplant, all work together very harmoniously and bring out the fleshy eggplant, pretty well. And unlike the “baingan bhartha,” the eggplant does not disappear.

2 Japanese eggplants – diced (I like to cut each eggplant in half, and then dice semi circular pieces)
2 tomatoes – diced
1 red onion diced
½ “piece of ginger minced or finely diced
½ tspn mustard seeds
½ tspn cumin seeds
1 tspn garam masala (reduce if you don’t want it too hot)
1 tspn coriander powder
Salt to taste
Fresh coriander leaves
Olive oil

1. Take some oil in a pan. When it is hot, add the cumin and mustard, and sauté till you hear a splutter.
2. Add the onions. Sauté till brown.
3. Add the tomatoes and ginger. Cook till pulpy. Add the garam masala and coriander powder.
4. Add the eggplant and salt.
5. Cover and cook till done.
6. Garnish with finely chopped fresh coriander leaves.