This is a super easy and quick recipe. Pepper and jaggery in this recipe completely elevate the flavor of the dish. Reminds me of my mom because I’ve not known anyone else make this stir fry 🙂 A great side dish for sambar rice and dal rice . It can be had as a side dish for rotis or chapatis too. A very simple recipe but tastes amazing for sure !
Ingredients –
- Vegetable oil : 1 tbsp
- Mustard seeds : 1 tsp
- Split black gram dal or urad dal : 1 tsp
- Curry leaves : few
- Dry red chillies : 3 broken into halves
- Baby eggplants : 5 quartered
- Powdered Jaggery or sugar : 1 tbsp or as desired
- Salt : As desired
- Crushed black pepper : 1 1/2 tsp
Procedure –
- In a saute pan heat oil on medium high flame, add mustard seeds and let it splutter. Then add urad dal and once its changing color to light brown add curry leaves, dry chillies and eggplants. Add a dash of salt and give it a quick stir .
- Reduce the flame to medium and cover the pan with a lid to allow the eggplants to cook. Occasionally stir the eggplants to ensure all the eggplants are cooked on all sides.
- Once the eggplants are tender, sprinkle crushed black pepper and jaggery and stir. Add salt if required.
- Serve hot with roti or sambar rice 🙂
Luscious Interests 