4 – 5 long Eggplant, halve lengthwise and then into 1/2 inch thick semi circles
2 sour Apples, thickly sliced
2 1/2 tsp Ground Fennel (Saunf)
1 1/2 tsp Ginger Powder (Saunth)
1/2 tsp Turmeric (Haldi)
1 – 2 Cloves
1/2 cup Water
Pinch of Hing
Salt to taste
1 – 2 Green Chilis, slit and deseeded (Optional)
Deep fry the eggplant and the apples separately till they’re golden brown.
In a frying pan, heat the mustard oil till it starts to smoke and add the hing. Stir and as soon as it starts to char, turn down the heat and let it cool. Add the ground fennel, ginger and turmeric powders , green chilis as well as the cloves. Add the apples and mash them in the pan. Add 1/2 cup of water and bring to a boil. Add the eggplant and cook for just a minute.
Serve hot with rice.