Kathikai Vadhakal. Eggplants masala. Baingan Masal.
I like those small green thai eggplants, they are cute. I hardly find them at the market here. Happend to spot them at Korean market, I got lucky...found most of my favourite veggies there. Ever since it became my favourite market.
Green Thai Eggplants 10
Purple Onion 1 large finely chopped
Country tomatoes 3-4 finely chopped
Turmeric 1/4 spoon
Red chili powder 1 spoon
Coriander seeds powder 1 spoon
Garam masala powder 1/2 spoon
Sesame oil 1 table spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Curry leaves few.
In a wide wok, heat oil...add the tempering spices and allow this to pop.
Now add onions and fry real good, till golden brownn followed by ginger-garlic paste.
Once the raw odour leaves the pan, add tomatoes too. COver and cook for 4 minutes.
Now, add eggplants and all the powdered spices. COver and cook over medium heat.
Once the vegetable is done, remove the lid and cook over high heat for 2 minutes.
Serve warm to go with chappathis or rotis.