Eggplant and Basella.

Get a large eggplant and chop it up. You can also use the smaller brinjals.
When buying the eggplant play special attention to its base. It will either be shaped like a line or a circle. You must buy the circle. These have way fewer seeds and are less bitter.

Wash and clean the Basella leaves.

Heat oil and drop in some dry red chilies, cumin, sesame seeds, fenugreek seeds, saunf, onion and curry leaves.

Once they have all softened add the eggplant.

You will need to cook them till they have softened completely.
To achieve the perfect softness you will need to cook them covered on low flame. But keep a close watch every few minutes so that they don’t get burnt at the base of the vessel.

Adding salt will help hasten this process.

Add the leaves and cook till they have also softened.

This is a fantastic meal by itself. You don’t need any accompaniments for this lovely eggplant dish.

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