1 medium eggplant
4 teaspoons vegetable oil
¼ teaspoon cumin seeds
¾ cup thinly slice onion
1 medium tomato, thinly sliced
¼ teaspoon turmeric
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
1 small hot green chile, finely chopped (optional)
2 teaspoons coriander powder
2 teaspoons ground fennel seeds
1 teaspoon lemon juice

Divide the eggplant into quarters, cutting lengthwise and then crosswise. Cut each piece in ¼-inch thick slices. Set aside.

Heat 1 teaspoon of the oil in a nonstick skillet over medium-high heat. Add the cumin seeds and cook until they are golden brown, a few seconds. Add the onion, tomato and eggplant in that order.

Sprinkle the turmeric, cayenne pepper (if using), salt, green chile (if using), coriander powder and fennel seeds over eggplant.

Stir gently with a spatula in a lifting and turning fashion to coat the vegetables with the spices. Coverwith a lid. Cook until the eggplant is soft and somewhat transparent, 10-12 minutes, stirringoccasionally with a spatula, using a lifting and turning motion.

Remove the lid, spring with the lemon juice and stir. Pour the remaining 3 teaspoons of oil around the sides of the pan, allowing the oil to flow to the bottom and fry for 5 to 8 minutes, stirring occasionally with a spatula using a lifting a turning motion. Transfer to a serving dish.
Makes 6 (1/3 cup servings)