White Eggplant Stir Fry

         

          This is a simple stir fry side dish made with minimum of spices. I have used white eggplants. However, normal ones can be substituted. A little bit of rasam / sambar powder does wonders to this dish if you want it in a South Indian style. Alternatively, garam masala powder also can be used. it is great with chapatis or as a side dish with curd rice / 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.