Eggplants in a North-South Sauce
Eggplants in a North-South Sauce is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Pour the oil into a very large frying pan and set over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPour the oil into a very large frying pan and set over medium-high heat.
When hot, put in the asafetida and the urad dal.
As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order.
When the mustard seeds begin to pop, a matter of seconds, add the onions.
Stir and fry for a minute.
Add the garlic and the eggplant.
Stir and fry for 4-5 minutes or until the onions are a bit browned.
Add the grated tomatoes, stock, salt, and cayenne.
Stir to mix and bring to a boil.
Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.