I prefer vegetables over meat and out of so many to choose from, Eggplant definitely is my favorite. I know two different ways of cooking eggplant. One is the curry form which I already have a recipe of (click here) and another is pan fried version. This particular one especially goes really well with simple steamed rice and lentil (dal). And need not to mention, it is super easy to prepare at the same time. Without further due, below is the detail process to make the super yummy and simple Pan Fried Eggplant :)
Super Duper :x
Prep time: 5min(s) Cook time: 10min(s) Total time: 15min(s) Things you will need:
Baby Eggplant (7-10, halved; any kind of eggplant should be equally good. Just make sure to cut thick slices)
Mustard Seeds (2 tea spoons)
Cumin Seeds (1 tea spoon)
Fenugreek Seeds (1 tea spoon)
Oil (4 table spoons)
Salt (according to taste)
Turmeric Powder (1 tea spoon)
Cumin-Coriander powder (1 table spoon)
Red Chili Powder (1/2 table spoon)
Ginger (2 table spoon, thinly sliced)
Garlic (3-4 cloves, thinly sliced)
Lime Juice (2 table spoons)
Heat oil and fry fenugreek, cumin, and mustard seeds until brownish black.
Add ginger and garlic slices and fry until golden brown.
Add eggplant and all of the remaining ingredients including lime juice.
On a medium heat, stir, cover and cook until eggplant look slightly red and crispy. Note: be extremely gentle while stirring).