The reserved water after boiling the eggplant can be used for anything like dal ( with lemon juice) or in other subjis for greavy.
2 nos large Ringana (Baigan/Eggplant)
1 big Tomato (chopped)
2 medium size Onion (chopped)
4 cloves Garlic (crushed)
1 inch Ginger (crushed)
2-3 green chillies (crushed)
Salt to taste
A pinch Turmeric powder
2 1/2 tsp cumin coriander powder
1/2 tsp garam masala powder
2 1/2 tbsp oil
1/2 tsp black mastard seeds (Rai)
1/2 tsp cumin seeds (Jeera)
2 tbsp fresh coriander leaves (chopped)
a pinch hing (astofetida)
Peel the eggplants and cut in to big chunks. In a pressure cooker add a little bit water (1/2 cup approx) and the eggplant chunks. cook for 2 -3 whistle and let it cool down for 20 min. After opening the cooker, drain the eggplant chunks and reserve the water for later use. Mash the eggplants and keep it aside.
In a kadai (Sauce pan) heat the oil and put mastard seed. when they crackle add cumin seeds and hing (astofetida). Lower the heat and add chopped tomato, onion, garlic, ginger, green chillies and mix. cover and cook for 7-8 min on medium high heat.
Add turmeric powder, cumin coriander powder, garam masala powder and salt. Mix well.
Add the mashed eggplant and mix well. let it simmer for 7-8 min on med high heat. Garnish with chopped coriander leaves.