When it comes to food my husband likes all types of vegetables rather than having non-vegetarian food. Eggplant is of his favorite vegetables.
I try to make it different ways to make the recipes than doing it in the same method of cooking. We had freshly harvested eggplants from my garden and what will be more satisfying than cooking our fresh vegetables directly from our garden.
With a hot cup of boiled rice with some ghee in it and the pirattal with some appalam will be the best combo and satisficing lunch with a glass of neer mor on a hot summer day.
The channa dal gives a crunchy structure to the recipe and if you like toasted coconut, you can add toasted coconut and garlic. It will give an extended aroma to the dish.
Ingredients
- Eggplant - 4-5nos
- Onion - 1 medium size
- Channa dal - 1 1/2 tbsp
- Mustard seeds and urad dal - 1tbsp
- Turmeric powder - 1 tsp
- Sambar masala - 1 1/2 heaped tbsp
- Shredded coconut - 3 heaped tbsp
- Salt - As needed
- Oil - 1/4 cup
Instruction
- Heat oil in a kadai and splutter the mustard-urad dal. Add the channa dal and fry till golden brown.
- Add the chopped onions and cook till slight brown in color.
- Then, add the chunky chopped eggplant and cook till it is 3/4th done.
- Now, add the salt, turmeric, shredded coconut, and the sambar masala and cook for 3-4 mins.
- Server with rice as a side, with chapati, with thayir sadam.
Tip
- You can any type of vegetables for the pirattal zucchini, carrot, beans, long beans, potato, etc...
- Do not overcook the eggplant, don't make it mushy. The structure of the eggplant should be same after it is cooked.
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