Eggplant fry curry...

Serves: 2 

Preparation time: 45min 

Cooking time: 20min 

Ingredients

* Eggplant (small size)- 250gm

* Chili powder - 50gm

* Turmeric Powder - 5gm

* Coriander powder - 5gm
* Fenugreek powder - 5gm
* Oil - 50ml
* Salt - to taste
* Asafetida - to taste
* Curry leaves - to garnish

* Garam Masala - 5gm

* Corn flour - 10gm

Method (for marination)

Pic 1

* Wash the eggplants throughly

* Cut the stem and let the calyx part remain (see Pic 2)

* Now cut the eggplants bottom (see Pic 3)

* Apply the chili power into each eggplant (see Pic 4)
* Add salt, Asafetida, Garam masala, Turmeric power, Coriander power, Fenugreek powder and the remaining chili power an mix well and allow for about 30min (see Pic 5)

Method

* Heat 25ml of oil in a frying pan in low flame

* Add the marinated eggplants and stir gently

* Add rest 25ml of oil little by little

* Once the eggplants are cooked add the corn flour 
* Mix well and add curry leaves

Eat hot with any rice item.

Pic 2 

Pic 3

Pic 4

Pic 5