Eggplant Poriyal

Eggplant Poriyal – A South India vegetarian side dish.

Ingredients

1.        2 lbs of fresh egg plant (purple) - cut them into 4 pieces, length ways.  

           Leave them in a water filled dish to prevent them from turning brown/black.

2.        2 onions (purple) - cut them into thin wedges length ways.

3.        2 Tsp finely chopped ginger.

4.        3 Tsp Sambar powder. ( Refer glossary for details )

5.        6 Tsp cooking oil.

6.        Add Salt as needed.

7.        2 Tsp chopped coriander leaves.

                                                        













  Directions

Heat 3 tsp oil in a heavy pan or skillet, add the chopped ginger and onion, and fry for 2 minutes. Add the cut egg plant and fry over low heat. Add salt as required. Cover it for 3 minutes; open and stir frequently.

Add the rest of the oil and Sambar powder and stir until the egg plant is tender and cooked. If you like it real spicy, add 2 more spoons of Sambar powder.

Garnish with coriander and serve with plain boiled rice.