Serves: 4
Total Calories: 204

1 1/4 pounds Japanese or Chinese eggplant, cut diagonally into 3/4-inch pieces
2 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon coarsely ground fenugreek seeds
1 clove large fresh garlic, minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon dried curry leaves
1 tablespoon ground coriander
1 teaspoon dried mint leaves
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon mango powder

1. Place the eggplants in a microwave-safe dish. Cover and cook on high about 4 minutes. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin, mustard and fenugreek seeds, garlic, and green chili peppers they should sizzle upon contact with the hot oil.

2. Quickly add the curry leaves, coriander, mint, and turmeric, stir about 30 seconds, then add the eggplant and salt and cook about 2 minutes. Add the cilantro, cover the skillet, reduce the heat to medium and cook, stirring as needed, until the eggplant is soft, 5 to 7 minutes. Mix in the mango powder and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 204
Calories from Fat: 153

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