Eggplant With Sun Dried Moong Wadi
Region: Indian Dish: Vegetarian - Others

Main Ingredient: Brinjal

Servings: 3 Persons

Time to Prepare: 30 Minutes

Diffculty: Medium

Baby Eggplant 5.
Garlic 1 Clove.
Dried Moong Wadi 1/4 Cup.
Red Chile Powder 1/2 tsp.
Turmeric Powder a Pinch.
Salt to taste.

Mustard Seeds 1/4 tsp.
Cumin Seeds 1/4 tsp.
Urad Dal 1/4 tsp.
Broken Dried Red Chiles 3 4.
Asafoetida a Big Pinch.
Curry Leaves 5.
Oil 2 Tbsps.

Remove stems, wash and chop the eggplant into big chunks.

Soak the eggplant in water mixed with turmeric powder to avoid oxidation.

Peel and mash the garlic clove.

Heat oil in a pan, add sun dried moong wadi and deep fry them on low flame till they turn golden brown and crisp.

Remove the deep fried moong wadi onto absorbent paper.

Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add garlic, chopped eggplant and salt.

Stir for few seconds, add red chile powder and quarter cup of water.

Cook covered on low flame till eggplant is soft.

Stir in deep fried sun dried moong wadi and cook covered for a minute but not to turn them soft.

Serve eggplant with sun dried moong wadi over plain steamed rice or with roti or chapati.

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