1 large brinjal aroung 500 g, tip cut off and cut into 1" cubes
1 1/2 tsp black mustard seeds, powdered
1 Cup water
1/4 tsp cayenne chilli powder
4 tbsp mustard oil
1 tbsp panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 cup yogurt
1 1/2 tsp salt
to sprinkle: black pepper & cardamon powder (optional)

Brinjal With Mustard Seeds ( Vegetarian )

Soak ground mustard seed and cayenne in one cup of water. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a lid ready. Add brinjal and cook. You will probably need to add additional water as the brinjal cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes. When the brinjal is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil. Sprinkle a tiny bit of black pepper and cardamon over the top if you want. This dish also tastes good cold the next day.