Aubergines – 2 medium sized, cut lengthwise into 4”X4” cubes. You can also use whole baby aubergines with stem, with cross-slits till the base
A handful of boiled chickpeas
Mustard Oil – 3 tbsp
Ghee – 1 tbsp
Full cream yoghurt – 1 cup
Wheat Flour – 1 tsp
Ginger – 1 inch piece, finely julienned
Mustard seeds – 1 tsp
Curry Leaves – ½ cup
Whole red chillies – 4
Red chilli powder – 1 tsp
A pinch of turmeric (optional)
Salt to taste
Heat oil in a pan, temper with half quantity of mustard seeds, 2 whole red chillies and half of the curry leaves. Once they start sputtering, add the chickpeas and aubergine pieces. Increase the flame and fry till they are nicely browned.
Blend the yoghurt with wheat flour (this is required because yoghurt has a tendency to curdle and adding wheat or all-purpose flour prevents that).
Then add the blended mix to the fried aubergines. Add the julienned ginger and salt to taste. Lower flame and simmer for 5 minutes.
In a tempering pan, smoke some ghee and temper with the remaining mustard seeds, curry leaves, red chilli powder and whole red chillies. Add to the yoghurt and aubergines, mix well and you’re done.