(Serves 4)
Preparation
- Egg plant: 1 medium, cut lengthwise into 6-7 slices
- Turmeric powder: ½ teaspoon
- Oil: enough for frying
- Mustard oil: 2 tablespoons
- Onion seeds: ½ teaspoon
- Garlic: 4 cloves, chopped
- Green chillies: 2 slit
- Mustard paste: 2 tablespoons
- Red chilli powder, 1 teaspoon
- Salt: to taste
Sprinkle the eggplant slices with some turmeric powder and salt and fry on a skillet till soft. Remove and drain excess oil on an absorbent paper.
Method
Heat the mustard oil in a pan. Add onion seeds, green chillies and garlic and sauté for about half a minute. Add the fried eggplant and mustard paste. Add red chilli powder and sauté for one minute. Add half a cup of water and salt. Remove from heat when the gravy comes to a boil. Serve with steamed rice.
No comments:
Post a Comment