Hot sweet&sour eggplant

Ingredients

• Eggplant: 1/2kg (medium sizes)
• Mustard oil: 1/4cup
• Soya bean oil: 1/4cup
• Panchphoron: 1/2tbsp
• Whole garam masala:(cardamom: 3, cinnamon: 2, bay leaves: 1)
• Tamarind paste: 1tbsp
• Onion paste: 1/4cup
• Ginger garlic paste: 1tsp each
• Red chilli powder: 1tsp
• Roasted cumin powder: 1tsp
• Chili flacks: 2tsp
• Salt as needed
• Sugar: 1tbsp

Procedure:

Cut the eggplant into round pieces and soak in water for 30 minutes.

Drain water and add 1tsp salt and turmeric powder with it.

Heat soybean oil in a frypan, fry the eggplant till light brown. Remove and set aside.

Heat mustard oil in a karahi, add panchphoronn and whole garam masala into karahi. When it splutters add onion paste, Ginger garlic paste, red chili powder, salt and cook till oil separates. Add ½ cup water, tamarind paste, sugar and cook for 2 minutes.

Now add eggplant pieces and ½ cup water and cook for 5 minutes (stirring occasionally).

When oil starts floating on the top of the gravy, sprinkle cumin powder and chili flacks, mix well and cover the pan. Cook on low heat for 2 minutes. Remove from heat.

Serve hot.