Here’s Shefali’s take on the classic Indian eggplant dish, baigan burtha.  She learned it from her mom, Mrs. Nanavati, so you know it’s good because not only is Mrs. Nanvati a great cook, but the recipes we learn from our parents are often the best.  Just so you know, the baigan burtha is best served with basmati rice or rotli. I am so down with Indian folk!  Alright, so check out the ingredient and the vid below:

Ingredients:
(as usual, approx. amounts)

1 large eggplant
1 large onion
1 large tomato (or a few small ones)
1 tablespoon of ginger (grated or finely chopped)
3 – 4 cloves garlic (grated or finely chopped)
1/2 teaspoon of whole mustard seeds
1/2 teaspoon of turmeric
salt to taste,
3-4 dried red chilis (or to taste)
vegetable oil (for sauteeing)
cilantro (chopped)
yogurt (you can throw in half a cup of yogurt while cooking or add it to the baigan burtha when serving)