Mustard oil (optional)
Fresh Coriander (cilantro)
Salt to taste
1. Cut the eggplant/aubergine into cubes and soak in water for about 5-10 minutes.
2. Wash and drain the eggplant/aubergine and place in a steamer. If you don’t have a steamer, place the vegetable in a colander over a pot of boiling water. Cover with a lid and steam till it softens.
3. With a fork, mash up the eggplant/aubergine and add some finely sliced onion along with the chillies. Add salt to taste and a small drop of mustard oil. This gives the dish a bit of a kick but if you don’t have any, don’t worry. It tastes fine without it.
4. Chop up a handful of fresh coriander and stir in.
Recommendations: As mentioned above, this dish is served cold but should be eaten with rice or chapatti. Also goes really well with daal (lentil curry).