Ingredients
The following ingredients have 4 Servings
- 250 grams eggplants
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 teaspoons urad dal
- 2 teaspoons chana dal
- 2 tablespoons peanuts
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- salt (to taste)
Instruction
- Rinse and wipe the brinjals gently. Chop them into big cubes and place in salted water until use.
- heat 2 tablespoons oil in a pan. Temper with mustard seeds, urad dal and chana dal. Also add peanuts and fry till the lentils turn golden.
- Drain water from chopped eggplants and add to the tempered ingredients. Saute and mix well.
- Season with salt, turmeric powder and chili powder. Mix well.
- Cook in medium flame, keeping the pan open for 12-15 minutes.
- The eggplants should get cooked well and dry. Once done, remove from flame and serve with rice.
