Small eggplants / Brinjal - 1 lb
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Turmeric powder - 1 tsp
Asafetida - 1/2 tsp
Salt - to taste
Oil - 3-4 TBSP
Roast the following in 1 tsp of oil and make a coarse powder
Coriander seeds - 1/4 cup
Channa dal / Kadalai paruppu - 2 TBSP
Red chillies - 5-6 or to taste
Black pepper - 1 tsp
Few curry leaves
Cut the eggplants in to long thick wedges. Heat 2 TBSP of oil in a large skillet and add mustard seeds. Add urad dal and fry until golden brown. Add the cut eggplants, turmeric powder, asafetida and salt. Mix well. Cover the skillet and cook till it's half done. Do not fully cook the eggplants.
Now add the powdered spice mix and coat the eggplants gently. Add the remaining oil and stir carefully with out mushing it. Add more oil if necessary. Cover and cook till tender. Serve hot with rice or as a side dish.
Sending this to:
Anitha's Vegetable Marathon
RV's Cooking with Seeds - Coriander seeds started by Priya.