I am so not an eggplant fan. I was scarred early in life when the only eggplant I got to see resembled something like monster road-kill – squishy, purple with little seeds that resembled lots of eyes (now I’m betting you won’t be able to get that image out of your head the next time you see eggplant cooked to death!).
My mother, in her effort to get me to eat the vegetable, tried lots of different recipes. And this is the only one I’ve ever liked. So just to be able to help those who also cannot eat the stuff, here’s some hope!
1 pound small Eggplants
For the spice powder:
1/4 cup Bengal Gram (kadalai paruppu)
3 dried Red Chillies
1 tbsp Urad Dal
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1/4 tsp Fenugreek
1 tsp Oil
Salt, to taste
Take the stems off the eggplant and chop them up into small cubes. Cook until almost done (just tender). Drain well. Keep aside on paper towels to absorb moisture.
Heat the oil in a pan and add all the ingredients for the spice powder. Roast the spices and lentils until golden and fragrant. Grind the roasted ingredients in a spice or coffee blender until coarsely ground.
Heat a tiny bit of oil in the pan and add the cooked eggplant. Toss a couple of times and let it absorb the oil and heat – about 2-3 minutes. Add the ground spice powder and salt and toss to combine and let it heat through (another couple of minutes).
Remove from heat. Enjoy.
The recipe marathoners are running strong:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi, Sripriya, Viji, Kamalika, Pavani, Karuna and Roochi.