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Eggplants in a North-South Sauce

Name: Eggplants in a North-South Sauce
Cuisine: indian
Ingredients: 4 tablespoons olive or canola oil; 1/8 teaspoon ground asafetida; 1/2 teaspoon skinned urad dal or yellow split peas; 1/2 teaspoon whole mustard seeds; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole nigella seeds (kalonji); 1/2 teaspoon whole fennel seeds; 1 medium onion, chopped; 2 cloves garlic, chopped; 1.5 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or "baby" Italian eggplants cut in half lengthways and then crossways, into 1-inch segments; 2 medium tomatoes, grated), about 1.25 cups; 1 cup chicken stock or water; 1 teaspoon salt; 1/4-1/2 teaspoon cayenne pepper

A small grocery run gets this on the table.

Ingredients

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directions

1.
Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4-5 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

Recipes sourced from Epicurious.com.

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