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Eggplant stir fry with spicy lentil powder

Eggplant stir fry with spicy lentil powder is a recipe where eggplant pieces are shallow fried and finally spiced up with a spicy lentil powder.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course / Side dish
Cuisine: Indian
Servings: 3 to 4
Author: Padma

Ingredients

  • For the powder:
  • 1 teaspoon Vegetable oil
  • 2 Tablespoons Bengal gram/Channa dal
  • 1 Tablespoon Black gram/urad dal
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon desiccated coconut
  • ½ a teaspoon whole black pepper
  • 3 to 4 dry red chillies
  • A sprig of curry leaves
  • Other ingredients:
  • 1 Tablespoon oil
  • 1 teaspoon mustard seeds
  • I eggplant 400grams, washed, chopped into small cubes and soaked in water with a teaspoon of salt for 10 minutes
  • ½ a teaspoon turmeric powder
  • Required salt
  • Few curry leaves

Instructions

  • Heat one teaspoon of oil in a small pan over medium heat and roast all the dry ingredients under the heading “For the powder” (excluding desiccated coconut) until the spices turn slightly brown and get fragrant.
  • Blend roasted spices to a coarse powder along with desiccated coconut and set aside.
  • Heat one tablespoon of oil in a wide skillet over medium heat and season with the muster seeds. Once they splutter, drain eggplant pieces from water and add to it. Add turmeric powder, increase heat and stir occasionally.
  • Continue to fry till the eggplant pieces turn golden brown. This may take around 10 min.
  • Now add the ground powder, salt , curry leaves and stir for 5 minutes till the eggplant pieces are coated well with the powder.
  • Turn off the heat and serve with roti or hot steamed rice accompanied with sambar or rasam.

Notes

1. Eggplants tend to turn brown when exposed once they are cut. Adding them into water with a little salt will do the trick to prevent browning, reduce bitterness and they absorb less oil while frying.
2. Feel free to adjust spice levels with dry red chillies to suit your taste.
3. This lentil powder can be made and stored in an airtight jar for about 3 to 4 weeks. It can be used for making various vegetables fries or even as a stuffing for some vegetables.