This is a simple stir fried side dish made with minimum spices. Normal eggplant can be substituted. A little bit of rasam / sambar powder does wonders if you want it in a South Indian style. Alternatively, garam masala powder can be used. Great with chapattis or as a side dish with curd-rice or sambar-rice.
- 5-6 long eggplants, cubed
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 whole dry red chilly, broken
- pinch of asafoetida (hing)
- 1 tsp. urad dal (split black gram)
- 1 sprig curry leaves
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. rasam / sambar powder
Heat oil and temper with mustard seeds and 1 whole dry red chilly. After it stops spluttering, add the asafoetida, curry leaves and urad dal. Fry till the dal changes colour.
Now add the garlic and onion and saute till light brown. Add the eggplants, salt and turmeric powder and continue to fry. Sprinkle water at intervals.
Cook till it turns soft. Add the rasam powder and mix well. Turn off the heat and serve as a side dish either with rice or pararthas.