Ingredients
Eggplant- 6
Onion- 1 large chopped
Garlic- 2 cloves minced
Karamani- 1 cup cooked*
Turmeric powder- 1/4 tsp
Sambar powder- 1tbsp
Salt- 1/4 tsp or as needed
For tempering
Oil-2tbsp
Mustard seeds- 1/2 tsp
Urad dhal- 1tbsp
Curry leaves- few
Asafoetida- 2 pinches
Method
- Remove the stem and cut eggplants into 6 slices. Set aside in a bowl of water.
- In a pan heat oil and do the seasoning. Saute onion and garlic until soft.
- Add eggplant, turmeric powder, sambar powder and salt. Mix well and sprinkle 2 tbsp of water.
- Cover the pan with a lid and cook till the eggplants are soft.Add karamani and cook for 5 more minutes.
- Remove from heat and serve with rice.
*Soak karamani overnight and pressure cook with 1 cup of water.