I recently bought lodge cast iron skillet and cant stop raving about it. The food cooks quickly and evenly without getting scorched. The vegetables are crispier and perfectly roasted.
Mustard oil - 2-3 tbsp
Eggplant - 1.5 cups, diced small
Potatoes - 1 cup, diced small
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds (methi dana)- 1/2 tsp
Nigella seeds (kalonji) - 1 tsp
Fennel seeds - 1 tsp
Salt - to taste
Red chili powder - to taste
Turmeric - 1/2 tsp
Mango powder (khatai / amchoor) - 3/4 tsp
Heat oil in cast iron pan till its smoking hot. Reduce the flame and add all the spices under panchphoran. Once the spices start to crackle, add chopped eggplant and potato and cook on medium heat. Add salt and turmeric and continue to cook on medium to high heat. Cover the pan in between to hasten the cooking process. Add red chili powder and mango powder according to taste. Stir the vegetables to coat all the spices and garnish with cilantro and serve with hot chapati/roti.