My posts on this blog are rather erratic. All enthu and regular posting for a few weeks, then silence for a few others. Now going through the ebbing phase, I've decided to try to overcome that with a posting marathon of sorts. No, no, not 21 days or even 7. I know my limits :) I'm starting with five posts in five days for now. This also reminds me that two of my 5th blog anniversary giveaways are still pending. Will post about those soon.
So here comes post one. An easy eggplant dry curry with a few ingredients.
Eggplants or brinjals - 2 cups, cut into cubes/thick chunks
Palya Pudi (vangibhath powder or Saaru Pudi or any rasam powder), to taste
Coconut scrapings/shreds - 1 tbsp
Salt to taste
For the tadka:
1-2 tbsp oil
In a thick kadai, heat the oil and make the tadka. Add the eggplants and saute in the oil for 2-3 minutes.
Pour 1/2 a cup of water. Cover and cook on medium for another 3-4 minutes.
Add the pudi and salt. Mix well.
Cover and cook on low for a couple more minutes, until soft.
Finish with coconut shreds.
Serve with rotis or with rice and sambar. Nice accompaniment for curd rice as well.