Too many eggplants at home due to an over enthusiastic hubby shopping for groceries meant I had to use up last weeks’ batch of eggplants soon. After scouring the reliable internet for a recipe found one that I had not tried yet and with a few modifications of my own (since I did not have all the ingredients at hand) ended up with something wonderful for a repeat dish someday. 

Here it is: (original recipe at Samayal Corner )

Eggplants (brinjal, kathrikai , vankaya, ) – 4 (I used the long purple ones for this) – cut into thin long pieces

Onion – ½ (sliced)

Tamarind paste – 1 tsp

Turmeric powder

Salt (to taste)

Mustard – ½ tsp

Jeera – ½ tsp

Curry leaves – a few

Sesame seeds (ellu/til) – 2 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Coriander seeds – 1 tsp

Dry red chillies – 3 to 4 (per taste)

How to prepare:
1. Roast sesame seeds, chana dal, urad dal, coriander seeds, red chillies in ½ tsp of oil and powder when cool. (Original recipe also uses peanuts)

2. Heat oil in a kadai, add seasonings (mustard seeds and jeera) and curry leaves. When it sputters, add the onions and fry till translucent.

3. Now add the brinjal (I usually soak it in water and cook for about  minutes in the microwave) and reduce the heat to medium. Cover with a lid and let it cook for 5 mins.

4. Add turmeric powder, salt and ground mixture. Stir gently and add the tamarind paste with a little water.
5. Cover and cook till done. Ensure eggplants do not stick to bottom by stirring occasionally – add more oil if desired.