1 lbs eggplant or 450 grams
3 tablespoon oil
1/2 teaspoon mustard seeds
2 teaspoon urad dal
2 tablespoon dhania or coriander seeds
1 tablespoon channa dal
2 dry red chili
1/2 teaspoon salt
Dry roast the dhania or coriander seeds, channa dal and red chili until they are light brown and it gives out an aroma, remove from heat, let it cool and grind into a powder.
Wash and cut the eggplants into quarters. Add salt to the cut eggplant, mix it in. Place it in a microwaveable bowl and cook for a total of 10 minutes. In between after 5 minutes take the bowl out and stir it and put it back to microwave and cook for rest of the 5 minutes.
Place a pan on the burner on medium heat add oil, mustard seeds and urad dal. When the mustard seeds pop add the microwaved eggplant, stir for a few seconds, then cover and cook for 2 minutes. After 2 minutes remove the cover and stir. Add the ground powder as per preference. Cook for 10 secs and turn the heat off. 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.