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Vazhuthananga mezhukkupuratti

Eggplant stir-fry

Vazhuthananga mezhukkupuratti
Photo: Ranjithsiji, CC BY-SA 3.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Eggplant (small or Lebanese)360 g
  • Brown onions80 g (~½ medium)
  • Kashmiri chilli powder1 tsp
  • Turmeric powder¼ tsp
  • Curry leaves¾ sprig
  • Coconut oil1 tbsp
  • Salt¾ tsp

You need

  • Non-stick frying pan (24–28 cm)
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. Cut 360 g eggplant into finger-sized wedges, about 5 cm long. Thinly slice 80 g (~½ medium) onion.
  2. Heat 1 tbsp coconut oil in the frying pan on medium for 1 minute. Add the onion and ¾ sprig curry leaves and stir for 3 minutes, until the onion is soft.
  3. Add the eggplant, ¼ tsp turmeric and ¾ tsp salt. Stir for 1 minute until every piece is coated.
  4. Cover, turn to medium-low and cook for 8 minutes, stirring once, until the eggplant is soft right through.
  5. Take the lid off, turn to medium and cook for 4–5 minutes, turning now and then, until the edges are browned.
  6. Spoon out the toddler and kids' portion. Sprinkle 1 tsp chilli powder over the rest and toss for 1 minute.

Tips

  • Eggplant soaks up oil. Resist adding more; the lid does the work.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Toddlers: take their portion out before adding chilli or pepper.