Eggplant Mezhukkupuratti

(Eggplant Stir Fry)
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian

Ingredients
  

Step 1:

  • 3 Chinese Eggplants
  • ½ tsp salt
  • ¼ tsp turmeric

Step 2:

  • 3 tbsp of oil *
  • ½ tsp mustard seed
  • 1 dry red chili, whole
  • 2 green chillies, slit in half
  • 1 medium onion, cut into small pieces
  • 3 pieces of garlic, minced
  • 2 curry leaves
  • Salt for taste
  • ¼ tsp turmeric
  • ½ tsp kashmiri chili
  • ¼ tsp black pepper

Instructions
 

Step 1:

  • Cut eggplants into small pieces.
  • Add 1⁄2 teaspoon of salt and 1⁄4 teaspoon turmeric.
  • Mix well and keep covered for 30 minutes.
  • Drain water.

Step 2:

  • In a sauté pan, add 3 tablespoons of oil.
  • When the oil is hot, add 1⁄2 teaspoon of mustard seeds.
  • When the mustard seeds stop popping, add the onions, garlic, and green chilies - stir well.
  • Add the dry red chili, curry leaves and 1⁄2 teaspoon of salt.
  • When the onions are slightly brown, add the dry spices - stir well.
  • Add the eggplants - mix well for about 2 minutes.
  • Cover and cook for about 3 minutes.
  • Turn down the heat and cook uncovered for about 3 minutes.
  • Eggplant Mezhukkupuratti is ready to serve.

Video

Notes

*Any oil will do.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian

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