Lemon-Cucumber-Eggplant Curry

Ingredients

• 2 cups lemon-cucumber (dosakaya, sour cucumber), cut into medium cubes
• 2 cups eggplant (vankaya, vangi, baingan), cut into medium cubes
• 1/4 tsp turmeric powder (haldi)
  
• 1/2 tsp red chilli powder
• Salt to taste

For Seasoning

• 2 tbsp vegetable oil
• 1 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds (rai)
• 2-3 red chillies, broken into a few pieces
• 5-6 curry leaves

Preparation

1. Heat the oil in a nonstick skillet. Add the urad dal and mustard seeds and fry until the dal is golden and mustard starts to pop. Add the red chillies and fry for a second. Add the curry leaves and fry for a second.
   
   
2. Add the lemon-cucumber, eggplant, turmeric, and salt, and stir well. Sprinkle a little water, and cover and cook on medium heat for 3-4 minutes, stirring occasionally, until tender.
   
   
3. Remove the lid, and saute the lemon-cucumber-eggplant curry for 2 minutes until lighlty browned on medium-high heat.
   
   
4. Reduce the heat, and add the red chilli powder and saute the curry for 1-2 minutes. Remove from heat.
   
   
5. Serve the lemon-cucumber-eggplant curry hot, with plain rice and pappadum.

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