Serves 6

Ingredients:

• 3 Chinese eggplants
• 2 tbsp grapeseed oil
• 1 “pinch” of asafoetida (“hing”)
• ½ tsp mustard seeds (“rai”) optional
• ¼ tsp of turmeric (“haldar”)
• 1 tsp coriander cumin powder (“dhana jeeru”)
• ½ tsp red chili powder (“lal marchu”)
• Sea salt to taste
• Chopped cilantro leaves for garnish
• 1 bunch fenugreek leaves, spinach, or kale optional

Instructions:

• Cube the eggplants, and if you’re not ready to cook yet, soak in water and turmeric to prevent discoloring.
• Chop the fenugreek leaves finely and set aside.
• Heat the oil, and add the asafoetida and mustard seeds. Let them cook for a few minutes until they splutter.
• Add the eggplant and then the remaining spices. Stir periodically until it is completely soft, for about 15 minutes.
• Once the eggplants are almost cooked, add the fenugreek leaves and mix into the eggplant for 5 minutes.