Eggplant is one of the most common vegetables that is used all over South Asia. Some make it with coconut, some just as a stir fry. I am making a quick Eggplant curry that can be whipped up just before dinner or lunch.
3-4 Eggplants, I prefer the japanese or the long purple ones,cut into rounds
2 medium sized onions chopped finely
1tbsp of chopped ginger
1/4 cup of chopped celery
2 small tomatoes chopped
2 tbsp sambar powder
(if you do not have sambar powder, add 1 tsp chilli powder and 2 tsp coriander powder)
1tsp turmeric powder
salt to taste
2 tbsp oil
In a warm pan add 2 tbsp oil, add onions and ginger.
Saute for 3 minutes or until the onions are transluscent
Add chopped celery and tomatoes and mix well
When the tomatoes are partially cooked, add sambar powder, turmeric powder and salt to taste.
Mix well and let cook for 2 minutes
Add eggplant and mix well
Cover the pan and let cook on low heat for 7 minutes.
If using a stainless steel pan, it will need more oil. Remember to stir on and off so it does not stick to the pan.
Celery is all i had instead of coriander/cilantro leaves and it tasted pretty good
Serve with lemon rice or rasam or with rotis – addictive I must say