Eggplant - Rosemary Stir Fry

         This is a perfect side dish with any Indian bread. Rosemary gives a very different flavour, fragrance and taste to this everyday veggie. It is widely used as a marinade for meat in Mediterranean cuisine. It is a very quick and an easy dish and can be prepared in a jiffy.

• 4-5 long eggplants, chopped
• 2 onions. chopped
• 3-4 garlic, chopped
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 sprigs rosemary, finely chopped

          Heat oil in a pan and temper with the cumin seeds. Saute for a few seconds. Add the garlic and fry till it changes colour.

          Now add the eggplants and the onion and saute, covered on low flame for 2-3 minutes. Add salt, turmeric powder and chili powder and continue to saute till the eggplants are soft.

          Sprinkle water at intervals if required. Add the rosemary and mix well. Fry for a minute or two and serve hot as a side dish.