INGREDIENTS:
- Eggplant - 1 big or 6 small size
- Onion (chopped) - 1 large
- Tomato - 1 medium
- Green Chilies (sliced) - 2
- Ginger-Garlic paste - 1/2 tsp
- Sambar Powder or Re chilli powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Corn Flour - 1/2 tsp [optional]
- Cilantro(chopped) - 1 tbsp
- Oil - 2 tsp
- Mustard Seed - 1/4 tsp
- Channa Dal - 1/4 tsp
- Urad Dal - 1/4 tsp
METHOD:
- Chop onion, tomato, and slice green chilies. Cut eggplants into medium bite size pieces and keep aside.
- In a pan heat oil, and add mustard seeds,channa dal,and urad dal.
- Once mustard cracks add onion, green chili, and saute until onion becomes light brown.
- Add chopped tomato and salt and cook until tomato gets almost mash. Now add turmeric and sambar powders mix well.
- Add eggplant and cook for 2 minutes.
- Now add 1cup of water, and cook in slow-medium flame until eggplant gets cooked around 5-6 minutes, off the flame and let the curry sit for 5 minutes or more.
- If you want the gravy to be thick then mix the cornflour with little water and add once eggplant is almost cooked.
- Garnish the eggplant curry with chopped cilantro.
