Eggplant-Onion Fry

Ingredients

• 5 cups eggplant, quartered and cut into 1-inch pieces (I use small round eggplant or the Italian eggplant)
• 2 1/2 cups onions cut into 1/2-inch cubes
• Turmeric powder, a pinch
• 1 tsp red chilli powder (adjust to taste)
• 4-5 curry leaves
• 5-7 tsp vegetable oil
• Salt to taste
  

Preparation

1. Keep the eggplant immersed in a bowl of water until you're ready to make the curry to prevent discoloration. Drain when ready.
   
   
2. Heat 4-5 tsp oil in a nonstick skillet. Add the turmeric powder and curry leaves and fry for a second.
   
   
3. Add the onons, eggplant, and salt, and stir well. Cover and cook on medium-high heat for 3-5 muntes, stirring frequently until the vegetable are tender.
   
   
4. Remove the lid, and stir-fry on high heat until the pieces are lightly browned.
   
   
5. Reduce the heat to medium-high and add the red chilli powder along qith 2 more tsp of oil, and saute until the raw flavor is gone and the eggplant and onions are well-browned.
   
   
6. At this point you can sprinkle 1-2 tsp besan (chickpea flour) and saute for 1 more minute, if the curry has excess oil.
   
   
7. Serve the eggplant-onion fry hot, with roti or rice.

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