- One large aubergine / egg plant.
- Fenugreek leaves and tender stems chopped up.
- 1 teaspoon Cumin.
- Dry Red Chilly Flakes, as per taste.
- 1 teaspoon garlic paste.
- 1 tablespoon of mustard oil.
- Turmeric powder
- Olive oil
Slice the aubergine into 1 cm thick rings. Salt and let them stand for at least 15-20 minutes. Wash off the excess salt and pat them dry. Place these rings into a hot pan without stacking. Carefully drizzle olive oil on the rings. Aubergine is like a sponge. It will soak in all the oil. Cook on high heat till the base of the rings is slightly charred. Turn them over and cook on low heat for about 10 mins. Remove when the aubergine has softened up but still holds the shape.
In the same pan, heat mustard oil. Saute cumin, chilly flakes and garlic paste. Add the fenugreek. Cook this on high heat. Keep stirring till there is no moisture being released from the leaves.
Warning: There is no effort made to mask the natural bitter taste of the fenugreek. My family likes it. Not everyone does.