Eggplants in a North-South Sauce

Ingredients

4 tablespoons olive or canola oil

1/8 teaspoon ground asafetida

1/2 teaspoon skinned urad dal or yellow split peas

1/2 teaspoon whole mustard seeds

1/2 teaspoon whole cumin seeds

1/2 teaspoon whole nigella seeds (kalonji) ( i dint use them)

1/2 teaspoon whole fennel seeds

1 medium onion, chopped

2 cloves garlic, chopped

1 1/2 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants cut in half lengthways and then crossways, into 1-inch segments

2 medium tomatoes, grated, about 1 1/4 cups

1 cup vegetable stock or water ( i have used water)

1 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper

Preparation

1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the yellow split peas.

2. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.

3. 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 to 5 minutes or until the onions are a bit browned.

4. 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.

Yield: Serves 4 to 6.