Another in series of my experimentation with eggplants after Aaloo Baingan Korma. Mildly spiced, light and flavorful simple dish for the weekdays to be served with chappatis.
Potatoes (cut in wedges): 3
Eggplant (cut in wedges): 1 large
Onion (sliced): 1
Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Urad dal: 1/2 tsp.
Chana dal: 1/2 tsp.
Asafoetida: 1 pinch
Salt to taste
Sambhar masala: 1/2 tsp.
Ginger (grated): 1 inch
Green chilli (chopped): 1
Rice flour: 1 tsp.
- Heat oil and crackle mustard seeds, urad dal, chana dal. When they splutter, add asafoetida and onions. Fry the onions until transparent.
- Add the potatoes and eggplant and sprinkle salt and add sambhar masala. Mix everything well. Sprinkle little water if it is too dry. Cover for 10 minutes.
- Remove cover and add green chilli and ginger. Add little red chilli powder if required. Mix well and sprinkle little more water if required. But do not add a lot of water as this is a fry masala. Cover again for 5 minutes.
- Remove cover and add the rice flour for crispiness. This step is optional. Mix everything well, simmer for 2-3 minutes and serve hot with chappatis.