- Purple egg plants – 4(medium size)
- Turmeric powder – 1tsp
- Sugar – 2tsp
- Cloves – 2
- Dry red chillies – 3
- Oil for frying
- Salt to taste
For Mustard Sauce:
- Mustard seeds – 1tbsp
- Garlic – 2pods
Ginger – 1″ piece
Green chillies – 4-5
Cut the egg plant into round pieces.Rub salt and turmeric into them and keep aside.
Grind all the ingredients for the mustard sauce into a fine paste.
Heat enough oil in a pan to deep-fry the eggplant pieces. Fry a few pieces at a time till the pieces are a light brown.Place on a paper towel to drain out excess oil.
Remove the oil from the pan leaving only 2tsp.Add the cloves and red chillies and the mustard sauce to the oil and fry for a minute longer.
Add the fried eggplant and sugar.Mix well.
Serve hot with rice or chapathi.