BM# 101: Week 4, Day 1
Theme : 1 ingredient, 3 side dishes

For the last week of Blogging Marathon, I will be posting three eggplant based recipes. Initially I was thinking of paneer or potatoes for this theme. Then when I was shopping with my friend she suggested eggplants. It got me thinking that we don’t give this simple vegetable it’s due. This is an everyday veggie, but it never gets the limelight.

We use brinjal in sambar or other gravies, it also gets prepared as a dry side dish. At my home, we sauté this with salt and sambar powder until the vegetable is done. My mother in law prepares a fresh spice powder and makes podi kathirikkai (Brinjal with spice powder). But today’s post is my friend’s version which has sautéed onions and tomatoes and all the spice powders in it. It doesn’t take a lot of time to cook and tastes delicious with rice.

Read on for the recipe.

Recipe source : My friend Devi

Ingredients:

• 2 teaspoons oil
• 2 cloves garlic, minced
• 1 medium onion, chopped finely
• 1 medium tomato, chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala (optional)
• 10-12 medium Indian eggplants
• Salt as needed

Method:

1. Cut each eggplant into two halves and each half into 3 pieces each length wise. So you will get about 6 pieces for each eggplant. Else just dice it.

1. Heat oil in a thick pan. Add onions and minced garlic, sauté until onions turn pink. Add tomatoes and sauté for a couple of minutes.
2. Add the spice powders and salt. Reduce heat, cover and cook until tomatoes are done.
3. Add the eggplant and mix into the tomato masala carefully. Cook under medium-low heat, stirring in between, until eggplants are done. Take off heat and Serve with rice and sambar.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.