Spiced Eggplant With Tomato and Mustard Seeds Recipe
In a small skillet over medium heat, melt ghee, butter, or coconut oil until liquefied. Add mustard seeds, cumin seeds, turmeric, and Kashmiri red chili powder. Fry spices, stirring frequently, until mustard seeds pop, about 2 minutes. Add tomato paste, brown sugar, vinegar, remaining 1 tablespoon kosher salt, and 1/4 cup water. Cook until the mixture turns brick-red, about 5 minutes.