Cut the aubergines into pieces of medium length and soak in salt water.
Add oil in a frying pan and when the oil is hot, add mustard seeds.
When they splutter, add sliced onions, turn the heat down to medium and fry until golden brown.
Now add aubergines and turmeric and cover with a lid.
Grind poppy seeds, cinnamon, cardamoms and cloves.
Once the aubergines are soft, add tomatoes and fry for a while, then add creamed coconut and yoghurt, mix well and add the ground masala, chilli powder, salt and coriander leaves.
Bawarchi of the Week
Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
