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)
• 1/2 teaspoon whole fennel seeds
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1.5 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 1.25 cups
• 1 cup chicken stock or water
• 1 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper

Instructions

1. Pour 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.