Sour Fennel-Flavored Eggplant


  • 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


  • 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.


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