1 small or medium fresh eggplant
water to cook eggplant
salt to taste
1/2 tsp. turmeric powder
1 tsp. instant tamarind (Imli)
1/4 tsp. vegetable oil
1/4 tsp. mustard seeds
1/4 tsp. chana daal
1/4 tsp. urad daal
a pinch of hing powder
1 dried red chili pepper, broken in pieces
1 green hot chili pepper, finely chopped
1 tsp. red chili powder or 1 tsp. sambar powder
1 tsp. all purpose flour
1 sprig curry leaves
Cut the eggplant into small pieces and cook in a water
with the salt, turmeric powder, and
While the eggplant is cooking,
heat the oil in a small saucepan and add the mustard
seeds, chana daal, urad daal,
and hing powder.
When the mustard seeds pop, add
the dried red chili pepper and green chili pepper.
Then turn off the heat and add the sambar powder or red
chili power and stir well.
When the eggplant is cooked well,
add the spice mixture from above and cook for few more minutes.
The masiyal ( eggplant ) should
not be watery or too thick. If the water is all gone, add some more. Miix
the flour with a little bit of water and add it to the
masiyal and cook for another minute.
Add the curry leaves
in the end and serve it hot.
This dish goes well with "Pongal",
plain rice, or "Chapathi".