Rooted in Rasam

Brinjal or 🍆 Eggplant Dry Curry


Cut 3 cups of Brinjal
Sprinkle 1 tsp salt and rest 15 mts on paper towel
Pat dry

In the mean time make a simple Podi
2 Chillis
1 tbsp Coriander Seeds
1 tbsp Channa Dal
1 tsp Fennel Seeds

Tadka in 2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 red Chillis
Few Curry leaves

Add
1/2 cup Onions
Brinjal / Eggplant patted dry
1/3 tsp Turmeric
Shut, stir and Cook till soft

Add Curry Podi to coat well
Add 1 tbsp Oil
1/2 tsp Asafoetida
Toss and stir fry 5 mts

Check salt before serving. Should be enough as brinjal would have absorbed it initially.
If need be add  salt … won’t need more than 1/3 spoon

Delicious non soggy eggplant side dish !

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