Total Calories: 204
1. Place the eggplants in a microwave-safe dish. Cover and cook on high about 4 minutes. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin, mustard and fenugreek seeds, garlic, and green chili peppers they should sizzle upon contact with the hot oil.
2. Quickly add the curry leaves, coriander, mint, and turmeric, stir about 30 seconds, then add the eggplant and salt and cook about 2 minutes. Add the cilantro, cover the skillet, reduce the heat to medium and cook, stirring as needed, until the eggplant is soft, 5 to 7 minutes. Mix in the mango powder 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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