Mom's Eggplant (Aubergine) Sabzi

Recipe by Babulee
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups chopped eggplants (do not chop too small since they might become too mushy when cooked)
  • 1
    teaspoon mango powder (amchur)
  • 1
    teaspoon salt, to taste
  • 1
    teaspoon sambhar powder
  • 1
    teaspoon sugar (optional)
  • 2 -3
    tablespoons coconut oil (or any other oil of choice)

DIRECTIONS

  • In a heavy- bottomed skillet, cook the eggplant in oil.
  • Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
  • Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
  • Eggplant sabzi is ready!
  • Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
  • This goes very well with yoghurt rice or just mixed with rice and eaten as such.
  • Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.