Ingredients:

• 1/2 kg – Eggplants (quartered)
• 2 – Onions, chopped (medium)
• 4 tbsp – finely cut Coriander leaves
• salt to taste
• For Seasoning:
• 7 or 8 – Red Chillies (dry)
• 2 tbsp – Coriander seeds
• 1 tbsp – Mustard Seeds
• 1 tbsp – Urad Dal
• 1 tbsp – Channa dal
• 1/2 tbsp – Cumin seeds
• A little bit of Asafoetida
• 2 tbsp – Oil to fry.

Method:

1. Take a pan and add 3 tbsp of oil.
2. When the oil heats up, add the cut vegetables to that.
3. Now mix it and cover with the lid.
4. Cook until it softens.
5. In the meantime, take another pan and put 2 tbsp of oil in it.
6. Then fry the above ingredients for seasoning until golden brown.
7. Cool it and then grind it into a fine powder.
8. Now remove the lid of the vegetables and check whether they’ve become soft/hot.
9. It just takes 5-10 minutes for an eggplant to become soft.
10. Once it becomes soft, add this ground powder, freshly cut coriander leaves and salt according to your taste.
11. Now mix them together and keep on low flame for 2-3 minutes.
12. Serve it hot with rice/chapatti.

Recipe courtesy of Prashanthi