METHOD
- Cut eggplant into length wise and make 2-inch-thick pieces and shallow fry till golden brown.
- [To avoid frying you can put all the cut pieces of eggplant in a tray, spray with Pam oil and broil them.]
- Heat the 2 tablespoons oil in a thick bottomed pan.
- Put diced tomatoes in to the pan with pinch of salt & Heeng
- Cover the pan till tomatoes become soft.
- Add all the above ingredient.
- Add 1/2 cup water, let it boil and tomatoes become puree.
- Add fried eggplants and let it boil 4 to 5 minutes. Add Green chilis as per your taste.
Serve with Rice.
Tip:
Eggplant does not soak oil if you follow below Tip.
Soak cut egg plants in a water for ½ an hour before frying.