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Categories:
eggplant black mustard cayenne pepper vegetable oil panchphoran salt yogurt black pepper ground cardamom
Viewed: 38 - Published at: 6 years agoIngredients
- 1 1/2 lb. eggplant
- 1 1/2 Tbsp. whole black mustard seed
- 1/8 tsp. cayenne pepper
- 7 Tbsp. vegetable oil
- 1 Tbsp. panchphoran (blend of whole seeds: cumin, black mustard, fennel, fenugreek)
- 1 1/2 tsp. salt
- 8 oz. yogurt
- 1/8 tsp. black pepper
- 1/8 tsp. ground cardamom
Method
- Peel and dice eggplant in 1-inch cubes.
- Grind mustard seed in coffee grinder.
- Add cayenne and 1 cup water.
- Mix and set aside.