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Slice the eggplants in quarters leaving the stems on
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heat oil in a wok/ kadai and fry the eggplants in small batches (about 3- 4 per batch). Do not crowd the wok with too many eggplants at a time. This appears time consuming, but being patient produces amazing results.
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Fry the eggplants until they get a golden hue
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Remove from oil with a slotted spoon. Repeat for the rest of the eggplants.
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Heat the mustard oil in a non stick pan, until it smokes. Reduce heat and add the tomatoes and the asafoetida.
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Stir, cover and cook the tomatoes until oil separates. About 5 minutes on medium heat.
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Add the salt, chilli powder and the fennel powder. Stir. Cook covered for another two minutes.
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Add in a cup of water and bring to a boil. Add the fried eggplants, cover and cook for 5 more minutes.
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Serve with plain boiled rice or and a side of Dal.