Egg-plant Poriyal. Brinjal Poriyal. Baingan ka Sabzi. Vangaya Koora.

Ingredients:

Italian eggplants 6 – sliced thickly
Green chili 1-2 finely chopped
Onion 1 finely chopped
Ginger – garlic paste 1 spoon
Tomato 1 fienly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coriander seeds powder 1/2 spoon
Garam masla powder 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Oil few spoons
Chopped cilantro leaves few – for garnishing.

Mehtod:

Slice egg-plants into 1 inch thickeness wedges. Leave them in cold water until cooking. Maybe add a pinch of salt and turmeric to this water.

Now in a heavy bottomed skillet, heat oil. Add mustards, cumin and asafoetida. Wait till they pop and splutter well.

Now add chlies, onion, ginger-garlic paste and stir-fry for few minutes.

When raw smell leaves, add toamtoes too and continue frying.

When toamtoes turn pulpy, stir-in egg-plant wedges and fry real good over medium heat.

When oil coats all over the egg-plant, add salt, turmeric, chili, coriander and garam masala powders. Continue stir-frying. Maybe till the vegetable si done, spice’s raw odour leaves and oil shows up on sides.

Garnish with cilantro leaves. Serve warm as a side dish for curd rice or sambar rice.