Wednesday, January 20, 2010
This recipe is like eggplant sambar, but cooks differently and it goes with rice. This is my mom's recipe and I love it.
1 Medium Eggplant
4-5 medium size tomato chopped
A pinch of hing
½ tbs cumin seeds
1 tbs mustard seeds
2 green chillies
1 clove garlic
1 red chilli
4 tbs oil
Salt as per taste
Coriander leaves to garnish
1)Clean the eggplant and make 1-2 inch long slices.
2)Make a paste of the mustard seeds, green chilli and garlic with 2 tbs of water and keep it aside.
3)Take a flat frying pan and 2 tbs of oil and stir fry the eggplant slices till little brown and keep it aside.
4)Take another frying pan with 1 tbs of oil and add hing when it’s hot add the chopped tomato pieces and let it cook till tomatoes gets soft about 4-5 minutes.
5)Now add a big glass of water and let it boil and then add the mustard paste to the frying pan and stir it properly.
6)Add the eggplant pieces and salt to the frying pan and let it boil for a min ot till eggplant pieces gets cook properly and keep it aside.
7)Now add takda: Heat 1 tbs of oil and add the cumin seeds and red chilli and switch off the gas when you see the color of chilli changes and add this to the eggplant tomato and garnish with coriander leaves.
This dish is ready to serve with Rice. It goes well with rice.