Ingredients
- 2 pcs small eggplants
- ½ cup mustard oil
- 1 tsp mustard seeds
- 1 tsp garlic paste
- ½ tsp ginger paste
- ½ tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp five seasonal spices
- 1 tsp sugar
- salt to taste
Instructions
- First, cut the small eggplants into small pieces. Keep the stem of one eggplant intact and make small slits in the other eggplant.
- Mix all the ingredients well and let them marinate for 5-10 minutes.
- In a pan, add 2 cups of water and the eggplants. Cook on high heat for 5-7 minutes.
- After 5-7 minutes, slightly mash the eggplants and cook for another 5-7 minutes on low heat until the water evaporates and the oil separates.
Notes
Let it cool and serve with pulao, biryani, or khichuri. It tastes great. If there's no pickle available at home, you can make this within 10-15 minutes to enjoy with khichuri, pulao, or biryani. Guests love it.
Nutrition
Calories: 257kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Sodium: 2mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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