Thenu’s Kitchen

RECIPE:

• Pour 2 tsp of oil in a hot kadai
• Temper with cumin seeds and mustards and curry leaves
• Saute chopped onion (1/4) until transparent
• Add salt per taste and little turmeric powder
• Add 10 cut brinjals (egg plant) and suate until they turn tender
• Add 1/2 sp chilly powder and stir well
• When the raw smell subsides, sprinkle 1sp water and cover and cook on medium flame
• Stir occasionally and sprinkle water as and when needed
• When oil oozes out and brinjals are well cooked turn off the stove
• Serve with Rasam / Sambar / Yogurt