kathirikkai vathakkal/ roasted eggplants

A quick and tasty eggplant dish which is often a great combination for rasam and curd rice. I did not have any time to post a single recipe in my blog as i was busy with many things. I kept staring at the blank page for more than 15 minutes searching for words where and how to start. i knew that i would definitely keep gazing at the empty page for another whole day. so let me come to the recipe quickly:)

Ingredients

• egg plants/ brinjal 6 nos medium size (long thin slices)
• mustards 1tsp
• urad dal 1tsp
• chana dal 1 tsp
• curry leaves few
• red chilli powder 2tsp
• asafoetida a pinch
• salt to taste
• canola oil 2-3tbsp

Masala powder (roast and ground)

• urad dal 2tsp
• chana dal 1tbsp
• red chilli 3
• raw rice 1tsp
• asafoetida a pinch

Method

• heat oil in a pan and splutter mustard seeds in it.
• add and fry urad dal, chana dal, curry leaves and asafoetida.
• Saute the cut egg plants with chilli powder, turmeric powder and salt to taste.
• keep frying it for about 5 minutes till the egg plants become tender .
• Add the ground masala powder and cook for another 5 minutes until eggplants become brown
• no need to add water.
• serve the roasted eggplants with rasam or curd rice.