Total Calories: 31
1. Roast the sesame seeds. Then place the eggplants in a medium nonstick wok or skillet and sprinkle with salt. Cover and cook over medium heat, turning once or twice, until golden, 5 to 7 minutes. Transfer to a bowl, cover and keep warm. (The salt draws out the eggplant juices, adding moisture for the eggplants to cook in.)
2. Heat the oil in the same pan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the garlic, green chili peppers, and cilantro followed by the eggplant and mango powder and stir carefully to mix. Cook over medium heat about 5 minutes. Transfer to a serving platter, sprinkle the garam masala and sesame seeds on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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