TANGY BRINJAL CURRY

                               TANGY BRINJAL (EGGPLANT/ AUBERGINE)CURRY
Preparation time: 30 - 40 minutes
Ingredients:
1) Eggplants - 3 or 4 (medium size)
2) Red chili powder - 1 Tsp
3) Raw mango powder - 2 Tsp
4) Salt - to taste
5) Water - as needed
6) Oil - 1 Tbsp
7) Mustard seeds - 1 tsp for tempering
8) Cumin seeds (jeera) - 1 tsp for tempering
9) Dry red chili - 1 or 2 for tempering
10) Asafoetida (hing) - a pinch for tempering (optional)

Method:

• Wash the eggplants and dice in to 2 inch bits.
• In a pan, heat the oil and add the mustard seeds, cumin seeds, red chilies and asafoetida and wait till the seeds sputter
• Add the diced eggplant and stir
• Add the salt, red chili powder and raw mango powder and mix well
• Pour some water in to the pan till the eggplant is covered and lower the heat.
• Cook till the water is almost totally evaporated and the eggplants have turned slightly soft but not completely mushy.
• Serve with hot white rice