This is another really simple Sabzi that goes really well with Phulkas or Chapathis. I have tried making this dish with mint sometimes and sometimes with fresh dill. Each herb gives a really unique flavor and I cannot choose which my favorite is really.
1. Nice green, young Thai Eggplants- about 10, cut into quarters
2. Dill weed- 1/2 bunch, chopped Or Fresh Mint- 1 bunch ,chopped
3. Fresh/ frozen shredded coconut- 1/4 cup
4. Green chilies- 5 to 6
5. Oil- 2 TBSP
6. Mustard seeds-1/2 Tsp
7. Asafetida- a pinch
8. Salt- to taste
9. Roasted and slivered almonds- 8( optional)
10. Juice from 1/2 a lemon
Heat Oil in a Wok which has a lid. Add the mustard seed and wait for them to start spluttering. Add the Asafetida and the Eggplant pieces. Stir for a minute or two, till the oil coats the eggplant pieces. Cover and let it cook on a low flame. In the meanwhile, make a paste of the Green chilies with the coconut, adding very little water. Add the paste to the Eggplants. Also add the fresh herbs and saute well. Cover and cook for a few more minutes, till the eggplants are soft and completely cooked, but not mushy. If cooked on a very low flame, there will be no need to add any water to cook the vegetables. Add the salt. Turn off the heat and add the lemon juice. Toast the almonds in the microwave for a minute, sliver and top the dish. This is optional, but it does give a nice crunch to the curry.
Serve hot with Rotis or phulkas.
TIP 1- Adding salt to vegetables while cooking, makes them softer, faster. For vegetables that tend to get really mushy, its a good idea to add salt after they reach the desired softness.
TIP 2- Lemon juice adds great flavor to any dish, but it also helps in lowering the Glycemic index of the dish. That makes it really helpful for people trying to lose weight and diabetics, who would like to manage blood sugar.