April 8th 2010
This is a simple and easy side dish that can be eaten along with any south Indian soup - sambar, rasam and the like. Since this is spicy, it goes especially well with the bland molakutal ( lentil vegetable soup) or morkootan (yogurt based curry) that are Keralite dishes. That is a post for another day.
Difficulty level : Easy
Time: under 30 min
Ingredients
- 8-10 small eggplant (indian brinjal)
- curry powder ( 1 tbsp)
- chilly powder ( 2 tsp)
- sambar powder ( 1-2 tbsp)
- turmeric powder ( a pinch)
- oil
- mustard ( 1 tbsp)
- urad and chana dal ( 1 tbsp each)
- curry leaves ( a few)
- salt ( to taste)
Method de Preparation
- Cut brinjal into pieces, you can chop each brinjal into two and each piece into 2 or 3 pieces max, about the size of a potato wedge. Don't make them fine or they will be mushy, make it too big and they won't get cooked.
- Take a large microwave bowl, add all the powders (2-5) and a little bit of salt and then add the cut eggplant and mix it well, such that they cover the vegetable.
- Microwave for about 12-15 min , in 2 min intervals, mixing well and making sure the brinjal becomes soft at the end. If needed cook some more, microwave oven powers may vary.
- Take oil in a pan, add the mustard and when it splutters, the urad and chana dal, and finally the curry leaves.
- Once the dals brown a bit, add the brinjal and sauté for some time ( about 4-5 min).
- Turn off gas when done and serve hot.
Variations: You can sauté onions too before you add the brinjal to get a version for chappati.
