Managed to find some fresh eggplant here finally and my mouth started watering reminiscing of the wonderful taste of Guthi Vankaya, a traditional telugu dish which amma used to make occasionally.
Found a recipe on the 3-dub and have modified it a bit to reduce the calories (no coconut) and to suit my tastebuds (not too spicy).
Ingredients:
Eggplant (small or medium) - 6 nos
Oil - 2 tspns
Tamarind paste - 2 tspns
Turmeric powder - 1 tspn
Salt to taste
For masala:
Peanuts - 1 tablespoon
Sesame seeds - 1 heaped tablespoon
Bengal gram (chana dal) - 1 tablespoon
Black gram (urad dal) - 1 tablespoon
Red chillies - 3 nos
Cumin seeds - 1 tablespoon
Coriander seeds (or powder) - 2 tspns
Cloves - 4 nos
Cinnamon - 1 stick
Slit eggplant almost quartering them. Remember to cut the stems off. Toss them in water to stop them from turning brown.
Dry roast all the ingredients for the masala and grind them. Add tamarind paste and grind again finely.
Heat oil in a kadai and toss in some mustard seeds and cumin seeds followed by the eggplant. Saute for a minute and add turmeric and salt to taste. Add the ground masala and about 1.5 glasses of water. Cover the kadai and let the eggplant cook, stirring occasionally. When the eggplant is soft to touch and oil rises to the surface, turn off the stove.
Serve with hot rice or roti.
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