This is a simple recipe to cook the tiny round eggplants in an Indian karahi(wok). I have seen at least three different types of these eggplants, the pictures below show you the color and texture. The yellow one's are a bit sweeter than the green and the light purple ones. The Oakland Chinatown farmers market is a good place, these are mostly grown and sold by East Asian immigrant farmers.
I cut the eggplants in to small wedges as shown below. The pieces will retain their shape more or less when fully cooked and don't really need to be cut in to small pieces.
Add mustard oil to the karahi and heat it add medium flame. Add two teaspoons of coarsely crushed black cumin, followed by chopped garlic, and dried red chillies, I break them in to pieces by hand. I couldn't find ginger, but ginger would go well with this recipe. Add the onions and saute until they are brown, about 8 minutes or so. Add two medium tomatoes. Cook until the oil separates. Add the egg plant and stir everything.
Add turmeric(1 teaspoon), garam masala(1 and a half teaspoon), salt, and a pinch of crushed red pepper. Stir to mix in the spices, add a cup of water, and cover. Let it cook at medium heat for about 20 minutes, and lower the heat towards the end. Also, stir occasionally to make sure the eggplant does not stick at the bottom of the karahi.
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