Here is another Andhra recipe that my lovely neighbor shared with me. She makes quick, easy recipes that are so tasty! This recipe calls for the least number of ingredients, but the end result is so simply amazing! The eggplants I used in this dish are the thin long purple eggplants, also known as japanese eggplants. My neighbor has grown varieties of vegetables, and she shared a bountiful with us! They tasted so good and fresh which we can never find in the store brought stuff. You can also substitute Eggplants with Green beans, tindora/gherkins etc., and makes an excellent side dish!
2 Japanese eggplants/Brinjal, thin long ones.
1 garlic clove
1/2 tsp cumin seeds
1 tsp red chilli powder
Salt to taste
3 tsp Dalia powder/Fried Gram/Fried Chana Dal
3 tbsp cooking oil
Take 1 cup Fried Gram/Chana Dal and add it into a coffee grinder and make a fine powder. You can store this powder in an air tight container for other recipes.
1) Remove the ends and cut the eggplants/brinjals lengthwise thinly and then crosswise to about one-inch length pieces. Drop the pieces into salted water. This will prevent the eggplants/brinjals from getting bitter taste. Place it for 5 minutes or so, then drain the water and set it aside.
2) Heat oil in a pan, and when its hot, add the cut eggplant pieces and fry on medium flame for about 5 minutes or so, or until the eggplant pieces are cooked. It should be browned by now a little. Switch off the heat.
3) Take a mortar and pestle; add cumin seeds, red chili powder, and garlic clove and crush until its combined together into a coarse paste.
4) Using a slotted spoon, take the fried eggplant pieces in a bowl. Then add the spice mixture from Step 3 and mix carefully. Sprinkle about 2 tsp Dalia powder, and mix further until everything is combined.
Serve with rice!