Follow these steps for perfect results
Eggplant
washed and cut
Sesame Oil
Mustard Seeds
Curry Leaves
torn
Turmeric Powder
Asafoetida
Sambar Powder
Salt
to taste
Heat sesame oil in a pan.
Add mustard seeds and curry leaves; cook until mustard seeds crackle.
Add eggplant and salt; mix well.
Cover and cook until eggplant is tender.
Add sambar powder, turmeric powder, and asafoetida; cook for 2 minutes.
Turn off heat and serve.
Serve with keerai sambar, rice, and papad.
Expert advice for the best results
Adjust spice levels to your preference.
Roast eggplant before adding to curry for a smoky flavor.
Everything you need to know before you start
10 mins
Can be made a day ahead
Garnish with fresh coriander leaves.
Serve with rice and sambar
Serve as a side dish with roti
Spiced tea complements the curry.
Discover the story behind this recipe
Commonly served as part of a traditional South Indian thali.
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