Methi Begun

Heat 2 tbsp. oil in a non stick pan and fry the bori till golden brown in colour. Keep aside. Heat the remaining oil and temper with green chilies and kalonji.

After it stops sizzling, add the eggplants and fry till light brown. Add the chopped methi leaves, fried bori (saving some for garnishing), salt and turmeric powder.

Saute till the moisture evaporates. Add the tomatoes and cook on a low flame till it is mashed. When done, add the mustard paste and give it a stir. Serve hot with plain steamed rice or chapattis.