A very simple and easy dish to make, this side dish goes well with plain rice, with mixed rice varieties and also with rotis as a dry curry. For a person who loves to cook, I hate doing the dishes. I would cook for a crowd with gusto, provided I don’t have to clean up later. IMHO, I think cleaning up is more work than actual cooking itself.(I hope my husband doesn’t read this, 🙂 ) Anyway, bcoss of this, I tend to pressure cook stuff that I need for a 2-3 days in one shot. I cook my dals, potatoes, my son’s baby food etc. by using multiple inserts in one shot in the cooker. That way, I don’t have to wash the pressure cooker everyday.
Anyway, I had a few small Indian eggplants, not enough to make a side dish all by itself and also some boiled potatoes, from one of the pressure cookin days. I combined both for this poriyal and it was awesome.
5 small Indian eggplants, cubed
3 medium potatoes, cubed
1 tbsp oil
1 tsp mustard
1 tsp split urad dal
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp garam masala
salt to taste
Heat the oil in a pan over medium high heat. Splutter the mustard and add the urad dal. When the dal turns golden, add the chopped eggplant, saute in the oil adding salt and turmeric powder. Cover and let it cook over medium heat for about 3 minutes. Add the cubed potato the chilli powder and garam masala. Combine well and cook over medium heat for about 5 minutes, turning occassionally to ensure even browning. Remove, serve hot.
Verdict: Awesome combination. I loved it with curd rice.Pin It