The key to this stir fry recipe is a roasted and powdered magic spice blend that sets everything off, taking the quartered eggplants to their full glory. Don’t miss out on the asafoetida, just a pinch gives a whole new perspective to this easy stir fry that goes well with rotis and rice. Not to mention, it makes a satisfying sandwich filling as well.
Heat a tsp of oil in a pan. Add the methi seeds and stir fry for half a mt. Add chana dal, cumin, coriander and red chillis and stir fry on low to medium heat for 3 mts or till the dals turn red. Remove and cool. In the same pan, add sesame seeds and roast for a mt. Cool and grind all the roasted ingredients to a fine pwd.
Heat a tbsp of oil in a cooking vessel, add the mustard seeds and let them pop. Add curry leaves, dry red chillis and asafoetida toss about for 8-10 seconds.
Add the quartered brinjals and stir fry them till they are three-fourth cooked. Constantly stir fry to ensure they don't burn or stick to the pan. Add salt and turmeric pwd.
Add the ground powder to the sauteed brinjals and saute for 10 mts or till the brinjals have cooked completely and turned soft.
Adjust salt and serve with hot rice.
