Eggplant Rice

Heat oil in a pan and temper with mustard seeds & fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Saute for a few seconds more.

Add chopped onion, garlic, ginger & green chilies. Stir fry till light brown.

Now add all the dry spices and mix well.

Add the eggplants and cook, covered, on a low flame till they are tender.

Add the cooked rice and mix everything well. Stir fry for 2-3 minutes.

Switch off the flame and garnish with coriander leaves.

Serve with raita and papad.