Egg Plant Stir Fry:(Brinjal Stir Fry)

Semi-Cooked Vegetables Retaining its Color and Flavor(Egg Plant)

Ingredients:

Oil few spoons
Small sized Egg Plant/Brinjal thinly sliced 1 bowl full
Onion small one thinly sliced
Green chilies 4 thinly sliced as to the size of vegetable
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Salt
Turmeric powder 1/4 spoon
Crisply fried curry leaves for garnishing
Grated coconut 1 cup

Method:

In a large non-stick pan, heat oil. Add mustard and cumin seeds. Let them splutter well.

Now add urad and chana dal. Immediately followed by green chilies and onion( No need to fry urad and chana dal til they turn color...as we do usually.)

Fry them for a while add vegetable to this. Add salt, turmeric too. Cover and cook over medium heat. Just sprinkle water...don't add water in excess. Let this get cooked with its own water content.

Once it is cooked. Remove the lid and stir fry over high heat for few minutes. Don't do this for long time as the vegetable may loose its shape and color.

Garnish with crisply fried curry leaves and grated coconut. Maybe stir fry over high heat for 2 minutes after adding coconut.

Serve hot as a side dish for regular South Indian meals. It tastes good with curd rice.