Eggplant with Mango

Ingredients:

Eggplant 3
Raw Mango 1
Fenugreek Leaves/ methi 10
Green chillies 3
Salt to taste
Turmeric powder a pinch

Talimpu:

Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Urad dal 1 tbsp
Broken red chillies 4
Curry leaves 3
Oil 1 tsp

Method of preparation:

Remove stems and slice green chillies into halves.
Peel the skin of raw mango.
Continue peeling the white flesh inside until you see the seed.
Keep the peeled mango aside.
Remove stems and wash eggplants.
Chop them into inch sized cubes.
Add them to bowl of 1 cup water, sprinkle salt and turmeric powder.
Microwave for 5-10 minutes or cook covered in a vessel until done.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, add sliced green chillies,
cooked eggplant cubes, fenugreek leaves, peeled mango and salt.
Stir fry for a minute or two and serve.

Fried Eggplant

Ingredients:

Italian or American / Globe Eggplant 1
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2 tsp (optional)
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Wash, remove ends and chop the eggplant into quarter inch thick slices.
Mix together turmeric powder, red chili powder (if using), salt and spread it on a plate.
Dip each eggplant slice into the powder and rub it on each side.
Heat oil in a flat pan on medium heat, carefully arrange the eggplant slices.
When one side of the eggplant slices turn brown, slowly turn on other side.
Let the other side turn brown before removing from heat.
Serve fried eggplant with steamed rice or with dal.

Notes: Make sure to cook the eggplant well.