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Serve with rice and varan (yellow lentil soup), or with chappati.
Time: 30 minutes
Eggplant - 1 large, to fill 10" saute pan (but use larger pot for cooking)
Chop into small pieces (0.5-1" cubes)
Black Mustard Seeds - 1/2 teaspoon
Cumin Seeds - 1 teaspoon
Turmeric - 1/2 teaspoon
Green Chillies - chopped, as needed
Water - 1/2 cup
Oil for frying
Add Mohri (black mustard seeds), when pops, add Jeera (cumin seeds)
Add chopped green chillies, to taste - should be hot/spicy
Cook for a minute or so, then added chopped eggplant, with turmeric.
Coat eggplant well with the cooking oil, and then add water - half a cup
or less, cover and let it cook - 10-15 minutes.
Add more water if needed, then add salt to taste.