Time: 20 minutes
Serves: 3 persons
Ingredients:8 to 10 small eggplants (tip 1)
2 medium potatoes
1/2 cup finely chopped onion
For tempering: 2 tbsp oil, pinch of mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric, 1/2 tsp red chili powder
4 to 5 curry leaves
2 tbsp roasted peanuts powder (coarse)
2 tbsp fresh grated coconut
Salt to taste
1/2 tsp sugar or to taste
Method:
1) Wash the eggplants and cut off the stem. Cut each eggplant lengthwise in quarters. Then make thin slices. Immerse them in cold water.
2) Peel the potatoes. Cut lengthwise in quarters and make thin slices.
3) Heat oil in a kadai. Add mustard seeds, hing, turmeric, chili powder and curry leaves. Add onion and potatoes. Add some salt. Cover and cook until potatoes are 50 % done.
4) Drain water from eggplant slices. Add eggplant slices in kadai and mix well. Now, do not cover the pan as eggplants get cooked quickly. So keep stirring whenever needed.
5) When eggplants are almost done, check the salt and add if required. Add peanuts powder, sugar and coconut. Mix well and cook for couple of minutes.
Serve hot with chapati.
Tips:
1) Big eggplant can be used. In that case, for 1 cup eggplant slices use 3/4 cup potato slices.
2) Add a teaspoon of lemon juice to give tangy taste.
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