Baby Indian eggplant is diced and cooked in oil along with other whole spices. Whole spices are roasted until aromatic and ground into powder and added to the eggplant fry and cooked till done. Serve eggplant masala fry with steamed rice and dollop of ghee or with chapati.
Makes: around 3 Servings of Eggplant Masala Fry.
Baby Indian Eggplant 5
Coriander Seeds 2 Tbsps
Cinnamon 1/2 inch Piece
Star Anise a Small Piece
Turmeric Powder a big Pinch
Red Chili Powder 1 tsp
Salt to Taste
Cilantro few Sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 1/4 Tbsps
Method of preparation:
Wash and finely chop cilantro leaves.
Roast all ingredients in heavy bottomed pan on low flame till aromatic or until they turn golden.
Cool the roasted ingredients and grind into fine powder using a spice blender.
Wash eggplant, remove stems and dice it into big chunks.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced eggplant and salt.
Fry briefly and cook covered on low flame for few minutes.
Add a splash of water if required to avoid eggplant sticking to the bottom of the pan.
Uncover, add freshly ground masala powder and salt if necessary.
Stir well and cook covered till eggplant is soft.
Uncover, stir in red chili powder, turmeric powder, cilantro leaves and remove from heat.
Serve eggplant masala fry with steamed rice and dollop of ghee or with chapati.
Notes: Make sure eggplant is cooked well.
Suggestions: Make sure not to burn any of the ingredients while roasting.
Variations: Add a tsp of tamarind pulp to the eggplant fry before removing from heat.
Other Names: Eggplant Masala Fry, Vankaya Jeera Vepudu.