This is a really quick and easy way to make delicious eggplant curry. If you have the spice mix before hand, this dish will take about 20 minutes to make.
1 large eggplant, chopped into 1 inch pieces
1 onion, finely chopped
1 tsp mustard seeds
1/4 tsp asafoetida powder
1 tsp salt
3 tbsp south Indian spice mix
4 tbsp canola oil
5 curry leaves
Heat 2 tbsps oil over medium-high heat for a few seconds. Add the mustard seeds and asafoetida powder. As soon as the mustard seeds start spluttering, add in the onions. Fry until softened. Add the chopped pieces of eggplant and stir fry for 5 minutes until they just start turning soft. Add the salt, 2 more tbsps canola oil, drop the heat to medium and cook covered for 10 minutes.
Uncover and sprinkle the spice mix and curry leaves. Mix well and let cook uncovered for another 10 minutes while stirring every 5 minutes. Serve with rice or any indian bread.