Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Oil
   1      large         eggplant -- cut in 1/2" rounds
   1      teaspoon      cumin seeds
   1      teaspoon      fenugreek seeds
   1                    onion -- finely chopped
   1      large         tomato -- chopped
   1      piece         ginger root -- (1 inch), minced
   2                    serrano peppers -- (to 3), finely
                        -- chopped
   1      teaspoon      ground coriander
     1/4  teaspoon      turmeric
                        salt
     1/4  cup           plain yogurt
   1      teaspoon      amchoor powder
     1/2  teaspoon      ground red pepper
     1/2  teaspoon      freshly ground pepper
                        chopped cilantro and mint leaves -- for garnish

Preparation:

Active Work Time: 30 minutes Total Preparation Time: 45 minutes Amchoor powder is available at Indian markets. Heat 1/2 cup of oil in a nonstick skillet over medium-high heat, add the eggplant rounds and fry them until golden brown on both sides, 2 to 3 minutes a side. (My California touch to this recipe is to lightly brush the eggplant with olive oil and broil it. This reduces the fat). Drain the eggplant on paper towels and arrange the rounds on a platter. Add enough oil to the same skillet to make 1/4 cup. Heat the oil over medium heat, add the cumin and fenugreek seeds and cook until they are fragrant, about 1 minute. Add the onion, tomato, ginger, serranos, coriander, turmeric and salt to taste. Cook the mixture until the onion is soft, about 5 minutes. Remove from heat. Whisk together the yogurt, amchoor powder, red and black pepper in a small bowl. Add salt to taste. Top each eggplant round with some of the onion mixture, followed by a drizzle of the yogurt mixture. Garnish with the cilantro and mint leaves.