Egg Plant Stir Fry
Every mom’s prime motive is to ensure that her kids eat veggies properly and if your kids are not fussy about eating vegetables, half of your battle is already won, isn’t it? I am a lucky mom and Neha eats almost all vegetables other than karela (bitter gourd). She was not too fond of brinjal and eggplants till some back. But once I made these simple stir fry with the big purple brinjal or the eggplant that we use in Baingan ka bharta, she has become a big fan of it. And so I get one more item to make for her tiffin. It is a real simple dish with just few ingredients and tastes quite good with phulkas. Please do try it and share your feedback.
Ingredients:
- Egg plant 1
- Onion 1 medium
- Salt to taste
- Turmeric powder 1/2 tsp
- Chilli powder 1 tsp
- Coriander powder 2 tsp
- Amchur 1 tsp
- Cumin seeds 1/2 tsp
- Coriander leaves 2 sprigs
- Buttermilk 1 cup
- Refined oil 1-2 tbsp
Method:
- Slice the onions and the egg plant into 2 inch long finger like pieces.
- Soak the eggplant in buttermilk for 5-10 minutes so that it doesn’t become black in colour.
- Take oil in an iron kadhai and add cumin seeds to it. When they splutter, add onion and saute it well.
- Add the egg plant and all the spices and cover and cook till the eggplant is almost cooked.
- Remove the lid and cook on low flame till it becomes a bit crispy. Garnish with finely chopped coriander leaves.
- Serve it with hot phulkas or steam rice and dal.
Notes:
- I prefer to use iron kadhai for making all such stir fry. You can use non stick pan if you wish.
- One can add garlic and ginger too of you like. One can add finely sliced potatoes too along with the eggplant.
- I prefer it with the big purple brinjal rather than the small ones.
