Sour Fennel-Flavored Eggplant

Ingredients

• 3 1 pound eggplants
• salt
• 1/2 cup olive oil
• 4 teaspoons panchphoran
• Equal portions: fennel seeds, mustard
• seeds, fenugreek seeds, cumin seeds,
• nigella (kalonji), if found. All roasted
• and ground.
• 3 teaspoons ground amchoor
• 1 to 1 1/2 teaspoons cayenne
• 1/2 cup + 1 tablespoon yogurt

Method

• Quarter eqqpland and cut into 1/2" pieces. Place 10 cups of water in a bowl and add 2 tablespoons of salt, stirring to disolve. Place the eggplant into the water/salt mixture. Place a plate on top, submerging, to hold the eggplant under the water. Soak for 40 minutes. Drain and pat dry as possible.
• Place oil in large fry pan and set over high heat. When hot, put in the panchphoran and then just a second later the eggplant pieces. Turn the heat down to medium-high. Stir and fry until lighrly browned, about 4 minutes. Put in 1 1/2 teaspoons of salt, amchoor and cayenne. Stir to mix and add about 3/4- 1 cup of water, cover and turn heat to low. Cook gently for 10 minutes until vegetables are tender.
• Uncover and add yogurt, turning heat up to medium high. Stir and fry gently for 1-2 minutes until yogurt is absorbed.

Notes

• Description:
• "Pakistani dish"
• SERVINGS: 12
• SOURCE: Adapted from Madhur Jaffrey