Eggplant with Sun Dried Moong Wadi

Vanakaya Vadiyalu Kura.

Oil is tempered with typical South Indian spices. Eggplant is chopped into chunks and added to the tempered oil. It is then cooked along with spices and deep fried sun dried moong wadi are added to the curry for crunch and texture. Serve eggplant with sun dried moong wadi over plain steamed rice or with roti or chapati.
Makes: around 3 Servings of Eggplant with Sun Dried Moong Wadi.

Ingredients:

• 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

Talimpu:

• 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

Method of preparation:

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.
Notes: Make sure to cook the eggplant well.

Source: Talimpu