Instructions: Heat oil in a wok until it is very hot & smoking. Put in panchphoran & asafetida. A second or two later, put in the eggplant, stir for 1 minute & reduce heat to medium. Add corinader, cayenne, turmeric & salt. Kep stirring & frying for 15 minutes, adding 1 tb water every minute or so, until the eggplant is cooked. Sprinkle with lemon juice & stir again.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.