Sautéed eggplants
Ingredients:
Eggplants : 6 (small)
Onion : 1
Garlic : 4 cloves
Cumin seeds : 1/2 tsp
Curry leaves : 2 sprigs
Tamarind : lemon size ball
Jaggery : 1 tblsp
Seasoning:
Chili powder : 2 tsp
Pepper powder : 1/2 tsp
Turmeric : 1/2 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1 tsp
Salt : 1 tsp
Procedure:
Mix all the seasoning ingredients together. Wash the eggplants, cut their stems and cut them into halves; score it from the inner side and stuff the seasoning inside.
Heat oil in a skillet, add cumin seeds, curry leaves, chopped garlic and sliced onions;
then place the eggplants cut side down and cook them covered over a low flame.
Mean while soak the tamarind in water and extract the pulp. After 5 minutes, flip the eggplants upside down, put the remaining seasoning, tamarind pulp and jaggery.
And cook further till they are done.
Serve with rice or chapati.
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