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required:eggplant-3/4 th kg diced in small cubes,mushrooms-250 g diced into quarters,ginger-1" piece,green chillies-2 or 3,salt-according to taste,oil-1&1/2 tbsp,cumin seeds-1 /2 tsp,onion-1small finely chopped,dry roasted chickpeaflour-1 heaped tsp,curry leaves-1 tbsp
method
dice the eggplant and put in salted water.grind ginger,green chillies,curry leaves,cumin seeds together.add oil to a pan and tip in the onions.squeeze the water out of the eggplant and add into the pan after the onions sweat and become translucent.tip in mushrooms as well and cover on high flame for a min.
open and toss in between.add the ground paste,salt and mix well. reduce the flame and cover again until almost the eggplant softens.lastly sprinkle the chickpea flour and mix well.
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