....when I started reading the mail because it started with "slice washed brinjals lengthwise..." It reminds me of my mom. Till date, she always tells me to wash the vegetables or whatever, everytime she recites me a new recipe. No, sometimes, I wonder if she'll ever think of me as a grown-up. But, most times, I am glad me, and everything me does, is still taken care of so preciously.
I digress and how! Slice washed brinjal lenghtwise into thin wedges. Slice onions the same way. Pour oil in a non-stick pan. Add a little garam masala, turmeric powder, red chilli powder and when the raw smell changes add the sliced vegetables along with curry leaves and slit green chillies. Add salt to taste and keep sauteing. When nicely fried, serve with hot chappatis or white rice and curd.
I cooked it covered for sometime and when done, sprinkled some chopped coriander leaves and let simmer for another two minutes under the lid. And, if you have phulkas ballooning on the stove right about when you lift the lid... I bet you can't have just one roti standing by the stove, right from the pan. The merging aromas are the perfect combination of comfort and bliss, sigh, I had two then and there.
got this recipe as part of an exchange-recipe-forward-to twelve-thingie. thank you Rosemary Francis, a friend of a friend, for this hearty, homely recipe :)