Lunch Recipes | South Indian – Kerala Lunch Recipe Ideas 34
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: Indian
Serves: 4 People
Ingredients
  • Eggplant or Brinjal sliced- 1 large eggplant
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 1 sprig
  • Kashmiri chili powder- 1 tsp
  • Regular hot chili powder- ½ tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Salt- 1 tsp
Instructions
  1. I've taken 1 large eggplant, sliced the eggplant.
  2. To prevent oxidation or eggplant color changing to grey, add them to water & let soak.
  3. Place a saucepan over medium heat, add coconut oil, let turn hot.
  4. Add mustard seeds, let splutter.
  5. Add dried red chilies & curry leaves, saute for a few seconds.
  6. Add the sliced eggplant, stir fry for a minute.
  7. Cook till the eggplant turns slightly soft.
  8. Add all the spices & salt, stir fry over high heat till eggplant turns slightly brown.
  9. Take the pan off the heat & keep it aside.
  10. This can be served as a side dish with rice or chapati.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/lunch-recipes-south-indian-kerala-lunch-recipe-ideas-34/