It goes well with rice or roti and takes 20 minutes cook the curry. So, a good one for lunch boxes or when you are in a hurry.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Small Eggplant/Vankaya: 500 gms
Curry leaves: 1 sprig
Til/Nuvvulu/Sesame seeds: 2 teaspoons
Senaga karam: 3 teaspoons
Red chili powder: 1/2 teaspoon
Turmeric: 1/4 teaspoon
Salt to taste
Oil : 2 tablespoons
Dry roast the sesame seeds in a pan for 1-2 minutes until they are golden and powder them.
Cut the eggplants in circles and put them in a bowl with water and salt. Until use.
Heat oil in a pan, add curry leaves and as they splatter, add the drained eggplant pieces. Add some turmeric and salt and fry for 7-8 minutes until the pieces are cooked. Add all the listed spices, mix well. Cook for 2 minutes and turn off the stove.
Serve hot with roti or rice.