Ingredients

• 4 - long Eggplants
• 1.5 inch piece - ginger
• 2-3 - Garlic cloves (depending upon your taste)
• 1/2 tsp - Turmeric powder
• 1 tsp - Coriander powder
• 1 tsp - Mustard seeds
• 1.5 tsp - Amchur
• 2-3 tbsp - Olive Oil
• Salt and Chilli Powder to taste

How to Make Eggplant Dish

• Quarter the eggplants length wise and cut into about 3 inch long pieces.
• Heat the olive oil (medium heat) and add the mustard seeds.
• Once they splutter, add the grated ginger and finely slivered garlic. Cook for about 2-3 minutes.
• Once they begin turning brownish, add the coriander and turmeric powder.
• Then add the eggplant, salt and chilli powder.
• Stir to coat the eggplant pieces with the masala.
• Cover and continue cooking on medium to low heat until the eggplant becomes soft (you may have to add some more oil). Do check on it a couple of times and stir.
• Before switching off the heat, add the amchur powder and mix well.
• If you would like some crunch, uncover and cook for some more time, taking care not to burn the eggplants.
• Garnish with chopped cilantro and serve.