1 large eggplant, 1 to 1 1/2 pounds, tip cut off and cut into 1" cubes
1 1/2 T black mustard seeds, powdered in a coffee grinder
1 C water
1/4 t cayenne pepper
4-5 T mustard oil
1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 C yogurt
1 1/2 t salt
sprinkle black pepper, cardamon powder (optional)
1. Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds
add the black mustard/cayenne water. This will splatter so have a cover
ready. Add eggplant and cook. You will probably need to add additional water
as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes.
2. When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil.
3. Sprinkle a tiny bit of black pepper and cardamon over the top if you want.