Spicy Eggplants

Sometimes I prefer to dress up a simple eggplant preparation with spicy mixtures like koora podi or vangibhath powder as the one below. Spicy eggplants form a nice combo when served with some hot steamed rice or rotis.



Ingredients for 2 servings:
4 round purple, eggplants
Salt to taste
1 - 2 Tbsp Vangibhath powder, homemade or store bought (adjust the quantity as per taste)
For tadka: 1 Tbsp oil, 1 tsp each chanadal and 1 tsp mustard seeds

The cooking part:
Cut the green stalks before chopping eggplants. Then cut the eggplants lengthwise into two halves. Then go again lengthwise into thin slices.
Heat oil in a saute pan and add the chanadal and mustard seeds. When mustard seeds start to pop and the dal start to turn reddish, add the eggplant slices. Cook on low flame till the eggplants are done, keeping the lid covered. Keep stirring in between and take care not to turn the eggplants mushy. Then add the salt and the vangibhath powder and mix well. Taste and adjust their quantities if needed. Let it cook for a couple of minutes more and then turn off the stove.

This goes to Niloufer's Twenty - 20 event.

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