May 02, 2018
Cut eggplant into small cubes. Apply salt and turmeric powder, deep fry and drain. Keep aside.
Heat rest of the mustard oil, add panch phoron, ginger & garlic paste. Combine all the powder with a teaspoon of water and make a thick paste, now add that paste to the pan. Sauté until oil separates.
Add sugar, salt to taste and vinegar and let the mixture come to a nice boil.
Add the fried eggplant, green chillies and simmer for 3-4 minutes until oil floats on top.
Sprinkle bhaja moshla.