Eggplant Stir-fry/Palya/Karamind

Eggplant Stir-fry/Palya/Karamind
Ingredients:

• 2 or 3 long egg plant(or one small purple eggplant) cut into 2" long thin pieces
• 1/2 tsp salt
• 2 tbs of Vangibath powder(home made or store bought)
• 1 tsp of mustard seeds
• 3 to 4 tbs of corn oil
• pinch of hingh(optional)
• pinch of turmeric(optional)

Method:

Heat oil in a pan and splatter the mustard seeds. Add turmeric, hingh and the cut eggplant. Using a large spoon keep stirring the eggplant on medium heat. Continue to cook for about 10 to 15 minutes till the eggplant looks all wilted and soft. Add salt and the vangibath powder, mix well and turn off the heat.

Cooking tips:

Vary the amount of salt, vangibath powder as per your taste.

Serving tips:

Serve eggplant stir-fry with rice, rotis, wraps, pocket pitas etc