Long eggplants – 10 ( Podugu Vankaya)
Onion – 1 medium
Green chili – 2
Coriander leaves – 2 Tbsp
Salt – 1 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Rice flour – 1 Tbsp
Oil – 1 Tbsp
Oil – 1 Tbsp
Whole red chili – 2
Chana dal – 1 tsp
Urad dal – 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Turmeric powder – 1 tsp
Curry leaves – 10 ( or 2 stems)
Mix 1/2 tsp salt, 1/2 tsp of red chili powder and 1/2 tsp of coriander powder and 1 Tbsp of Rice flour in a small bowl and keep it aside.
Wash and pat dry eggplants. Shorten the stems and make 4 slits by keeping it intact at the stem end. Rub the spice mixture inside and outside all over eggplants carefully making sure the eggplants are still intact at the stem.
Heat the non-stick pan, add 1 Tbsp Oil. Once the oil is hot, add red chili, followed by chana dal, urad dal, cumin seeds. Sauté for 1 min until the lentils turn into a gold color, then add mustard seeds and turmeric powder. As mustard seeds start to splutter, add curry leaves and reduce the heat to low. That completes our tempering.
Add chopped green chili and onion to the pan and mix with tempering. Close the lid and let onions cook until their raw smell is gone. Add 1/2 tsp of salt and 1/2 tsp coriander powder to the onion slices and mix it well.
Now add the spice covered eggplants to the pan one at a time making sure each one is touching the pan.
Cook on low heat for 5 min, and turn each eggplant to the other side holding gently at their stems. Cook on other side for 5 more minutes. Close the lid and let the eggplants simmer for few more minutes. Now add 2 tbsp of coriander leaves to eggplants in the pan. Cook for 2 more minutes.
Turn off the heat and keep them in the pan for 10 more minutes and after that transfer them to a wide bowl and serve with hot rice.