Cilantro 1 bunch
Green Chilli 3
Turmeric Powder a pinch
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 3
Oil 1 tbsp
Method of preparation:
Remove stem, wash and chop eggplant into cubes.
Soak the eggplant cubes in cold water until needed.
Remove stems, wash and slit green chiles into two.
Wash and roughly chop cilantro.
Using a blender, coarsely grind chopped cilantro, green chiles and salt using least amount of water.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, add eggplant cubes, turmeric powder and salt.
Cook covered for a minute or two and then add ground cilantro paste.
Stir fry until most of the raw flavor is transformed and a good amount of water is evaporated.
Serve hot with rice.
Notes: Make sure you don’t mash the eggplant cubes while stirring.