Ingredients (Serves 3)
1. Eggplant / vazhuthananga/ brinjal – 1.5 medium, sliced into thick pieces ( I used Chinese eggplant)
Green chilies – 3 – 4, slit
Curry leaves – A few
2. Pepper powder – 1/4 tsp
3. Ghee – 2 – 3 tsp
4. Salt – To taste
1. Slice the eggplant lengthwise into thick pieces as shown in the picture. Put them in a vessel filled with water.
2. Heat ghee in a non-stick pan or cheena chatti at medium flame. Squeeze the eggplant pieces well to remove the moisture and add to the pan. Next add slit green chilies, curry leaves and salt. Mix everything well. Cover and cook for about 5 minutes (no need to add water as eggplants get cooked very fast). Open the lid, add 1/4 tsp pepper powder and stir-fry for a few minutes. Switch off. Serve with rice and a curry.
Cut the eggplant into thick pieces otherwise they will turn mushy, also make sure you squeeze them well before adding to the pan. Ghee enhances the taste of this dish so don’t skip it. If you are using a non-stick pan, you wont need more than 2 ts of ghee. Also the long green eggplants would be tastier than the purple ones that I have used here.