Come tea-time, I love to spread a layer of this left over stir fry on a slice of brown bread followed by a dash of date-tamarind chutney, cover with another slice of bread, lightly toast. Goes great over a cup of hot chai. 1 Heat oil in a cooking vessel. Add the mustard seeds and let them pop. Add cumin seeds and curry leaves and toss about for 8-10 seconds. Add asafoetida and saute for a few secs. 2 Add the cubed brinjals and stir fry for 5 mts without lid on medium high. Constantly stir fry to ensure they don’t burn or stick to the pan. Add ginger-green chilli paste, salt and turmeric pwd and combine. Cook for 2 mts. 2 Add coriander pwd, methi pwd and red chilli pwd and combine. Cook with lid on low to medium flame for 18-20 mts or till the brinjals are well roasted and turn soft. Remove lid and cook on high, tossing constantly, for 4 mts. 4 Serve with hot rice or rotis. Prep & Cooking: 30 mts Serves: 3-4 Cuisine: Andhra . 1 tsp ginger-green chilli paste big pinch turmeric pwd 1/2 tsp chilli pwd 1/2 tsp coriander pwd pinch methi pwd (dry roast and make a fine pwd) 1 1/4 tbsps oil salt to taste For poppu/tadka/seasoning: 1/2 tsp mustard seeds pinch of cumin seeds pinch of asafoetida 6-7 curry leaves
