Brinjal Roast (Cooking At Home With Pedatha)

I have been trying out various recipes from this cookery book, Cooking At Home With Pedatha, and have had great success. This Brinjal Roast has been a favorite with everyone at home, I have just changed the recipe a little bit by adding sambar powder with the chilli powder, another variation I have made is, I use Japanese eggplants instead of the round variety as they are easily available in any supermarket, and then I steam these in the microwave for 5 minutes, and hence I use less oil and it cooks faster. These changes I have made are due to the fact that this is how I have always made Brinjal Roast or Fry as I call it by adding sambar powder before I got the cookbook.

5 Japanese Eggplants look for the slim thin ones

salt to taste

1/2 tsp red chilli pwd

1 tsp sambar powder

To Season:

2 tbsps oil

1 tsp Mustard seeds

1/2 tsp udad dal

1/4 tsp hing

1/4 tsp turmeric

a few curry leaves

Method:

Cut the brinjals into 2 inch pieces and then halve them in the middle.

Steam them in a microwave for 5 minutes.

Heat oil add seasoning ingredients once the mustard seeds splutter add the brinjals and let it brown on a medium flame.

Then add salt chilli pwd, and the sambar pwd.

Cook until done.

Serve with rice as a side dish.

Note:She used round brinjals, did not microwave it and did not use sambar powder. I also changed the quantities to suit my palate.