1 lbs eggplant
5 tablespoon oil
2 tablespoon dhania or coriander seeds
1 tablespoon channa dal
2 dry red chili
1/2 teaspoon salt
Wash and cut each eggplant into four lengthwise pieces.
Dry roast the dhania or coriander seeds, channa dal and red chili until they are brown and it gives out an aroma let it cool and grind into a powder.
Place a pan on the burner on medium heat add oil add the cut eggplant. Cover and cook for 2 minutes. After 2 minutes remove the cover and stir. Let it cook for about 8 to 10 minutes till it is done. Turn the heat off add the dry powder and salt. Served with rice or chapati.
This serves about 4 people.
There are so many varieties of eggplant - Italian, Indian, Japanese etc. They come in many colors also. While picking eggplant they should feel firm, free of blemish and the stem should be green. This is native to India. It is so popular in India that there is at least one eggplant dish served during festivities and celebrations. There are numerous recipes for this versatile vegetable. "Ennai Kathirikai" is a very popular Tamil recipe.
