Eggplant Stirfry (Vazhuthanaga Mezhukkuperrati)

Eggpant: 2 cups (cut lenghtwise)
Onion: 1 medium (thinly sliced)
Green chilly: 1 (cut lengthwise)
Garlic: 2 cloves (diced)
Curry Leaves: few
Turmeric Powder: 1/4 tsp
Chilly Powder: 1 1/2 tsp
Mustard Seeds: 1/2 tsp
Salt & Oil

Heat oil in a pan, add mustard seeds and let it splutter
Add onion, garlic, green chilly, and curry leaves and stir it until onion is transparent
Add turmeric powder, salt, and chilly powder and mix it well with onion until the raw smell is gone
Add eggplant to the onion mixture and let is cook until eggplant is soft and tender


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