Wednesday, May 21, 2008

Eggplant Fry

1. 2 lbs of fresh egg plant (purple) - cut them into 4 pieces, lengthways.
Leave them in a water filled dish to prevent them from turning brown/black.
2. 2 onions (purple) - cut them into thin wedges length ways.
3. 2 Tsp finely chopped ginger.
4. 3 Tsp Sambar powder. ( Refer glossary for details )
5. 6 Tsp cooking oil.( use smart balance oil for low fat )
6. Add Salt as needed.
7. 2 Tsp chopped coriander leaves.


Heat 3 tsp oil in a heavy pan or skillet, add the chopped ginger and onion, and fry for 2 minutes. Add the cut egg plant and fry over low heat. Add salt as required. Cover it for 3 minutes; open and stir frequently, until cooked.

Add the rest of the oil and Sambar powder and stir until the egg plant is tender and cooked. If you like it real spicy, add 2 more spoons of Sambar powder.
Garnish with coriander and serve with plain boiled rice.

The Ultimate Indian Curry Manual

1 comment:

Anonymous said...

well nice pics indeed