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Heat the mustard oil and allow it get slightly smoky
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Reduce heat to medium and add the cumin and wait for it to splutter
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Add in the onions and let them cook until they get transparent and start browning on the sides.
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Add in the ginger and garlic and saute until garlic browns slightly.
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Add in turmeric, chillipowder, and tomatoes and cook for about 4- 5 minutes on medium heat.
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Add in the eggplants and mix well. Now add in the cilantro, green chillies, mango powder, salt and clove powder.
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Cook for another 2-3 minutes stirring every now and then, until everything mixes in well.
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Serve with strips of pita bread as a dip or with roti and dal as a side dish.