Eggplant Sabzi

1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds

1 Cup Onion, Chopped Lengthwise
4 Green Chilies (Serrano Peppers), Chopped Lengthwise

2 Garlic, Grated

1/4 Tsp Turmeric Powder
1 Tsp Coriander Powder

2 Potatoes (Optional), Chopped into Big Lengthy Pieces

25 Indian Eggplants (or) 3 Chinese Eggplants, Chop each Indian Eggplant into 8 pieces

2 Tsp Salt

1/2 Tsp Black Pepper Powder

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek seeds, onion and green chilies and saute till onion becomes translucent.

Add garlic and saute for a minute.

Add turmeric powder, coriander powder and saute for 2 more minutes.

1/4 Cup Water

Add potato and saute for 13 more minutes. Add water in between.

1/2 Cup Water

Add eggplant and saute for 10 minutes. In between add water and mix well.

Add salt, black pepper powder and mix well and saute for 5 more minutes.

2 Tbsp Cilantro Leaves, Chopped

Garnish with cilantro leaves.

Taste Note: Tastes GREAT
Serves: 4
Source: Jyoti
Note: My timing was way off this time, so the eggplants are all mushed, changed the timings, next time it should come out good.
Note: I think preparing this sabzi with 12 Indian eggplants and 1 potato and making tadka dal as another side would be great. It would be much easier to prepare with 12 indian eggplant, it was difficult to mix 25 eggplants, the pan was so full.