– 1 large Eggplant
– 3 tbsp Mustard seeds
– 8  Green Chili
– 14 stalks Cilantro
–  To taste Salt
– 5 tbsp Cooking Oil
– 1 Tsp Turmeric powder
– 0.5 cup Water
– 1 Tsp Sugar
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1. Slice eggplant into 1/2 inch thick pieces that look like half moons.

2. Rub some turmeric powder, salt and sugar on the eggplant pieces and set aside.

3. Grind mustard seeds along with four green chilies, ten stalks of cilantro and salt to fine paste in a blender, adding half a cup of water. This will take up to five minutes depending on the power setting on your blender.

4. Heat oil in a frying pan and fry eggplant pieces to light brown.

5. Strain the ground mustard paste, adding directly to the fried eggplant. At the same time add 4 sliced green chilies and bring to a boil. Reduce heat and simmer for about 8 to 10 minutes.

6. Garnish with some chopped cilantro and serve hot with chapattis, parathas or rice.