Eggplant with Fenugreek

This recipe originated from Andhra Pradesh, given by a dear friend. The very slight bitterness of fenugreek gives a very unique flavor and is full of good nutrients! All the ingredients should be available at your nearest Indian store.

2-3 tbsp oil

1/2 tsp fenugreek seeds

1 tbsp Bengal gram or chana daal

1 tbsp Urad daal

1 tsp cumin seeds 

5-6 red chilies ( you can reduce the amount for a less spicy version)

1lb small baby eggplants, quartered 

Salt

1/2 tsp turmeric pd

Dry roast the fenugreek seeds, red chilies, chana daal and urad daal. Once it’s lightly browned and aromatic, powder it along with the cumin seeds.

Now heat oil, add the eggplant, salt and turmeric. Fry till lightly golden. Now add the ground powder, cover and cook for 10 more mins till the eggplant is cooked. This can be served with rice and daal.