SAUTEED EGGPLANT-TOMATO

Eggplant is my absolute favorite vegetable! One fine morning I saw there was nothing in my pantry except eggplant and tomato. So I started to experiment and explored this recipe. Trust me, it was so flavorful and toothsome that it forced me to make it oftenly. If you thought eggplant is a boring vegetable, you haven't eaten this dish. Try it, you will definitely like it.

INGREDIENTS:
400 gm Eggplants (brinjal/baingan)
300 gm Tomatoes
1 tsp Freshly Pounded Black Pepper powder (kali mirch)
100 gm Onions
2 Green Chillies (as per taste)
1/3 tsp Freshly Pounded Garam Masala
2 tbsps Finely Chopped Coriander Leaves (cilantro)
3 tbsps Oil
1 tbsp Clarified Butter (ghee)
2 tsps Salt

METHOD:

Wash eggplants well. Trim off stem and bottom portion. Cut each in half lengthwise. Slice eggplants in 1/2" thick slices now. Marinate the pieces with 1&1/2 tsps salt.

Place eggplant pieces on a sieve for 30 minutes.

Remove seeds from tomatoes, cut in slices. Cut onions in thin slices and green chillies in slits.

Heat oil and clarified butter in a wok. Add pounded black pepper powder to it. Then add onions to it. Fry till onion gets translucent.

At this time add eggplant slices in it. Mix well. Cover and cook for 4 minutes on medium heat. Stir in between once.

Now add Tomato, green chillies and remaining salt.

Fold nicely. Cover and cook for another 5 minutes. Keep stirring occassionally.

Add garam masala and sprinkle coriander leaves. Mix well.

Serve immediately with warm chapathi, naan or paratha. This eggplant curry goes excellent on top of basmati rice too for a delicious vegetarian dinner.