Here’s what i do for lunch everyday, i pick a veggie from the huge list of ’em that brat hates and i miss, buy the smallest portion possible from the market, and make it in parts in different ways i like each day of the week! i decided this is going to be healthy and diet-friendly too as i am goin to bake most of it without any oil. So i had some half of a huge eggplant (kathrikkai / brinjal) and some 10 Tindora (kovaikai / ivy gourd) left for the day, i cut ’em into pieces and baked for 10 mins which is when this evil craving for a spicy fried dish set in and without second thoughts i fried it up in the pan with lotsa masala.. altho i regret it now.. i jus loved it totally, good enough i decided to capture it and put it up here altho its a pretty simple recipe anybody knows…
Simple Brinjal and Ivy Gourd Fry Recipe
Brinjal (Egg Plant) – 1/2 cup – cut in pieces
Tindora (Kovaikkai) – 1/2 cup – cut into pieces
Red Chilli Powder – 1 tsp
Jeera (Cumin) Powder – 1 tsp
Coriander Powder (Dhania) – 1 tsp
Curry leaves – 4 to 5
Asafoetida (Hing) – a pinch
Turmeric Powder – 1/4 tsp
Oil to fry – 3 to 4 tsp
Salt to taste
Drizzle oil over the vegetables, add the powders and hing, toss well.
Microwave or oven-bake for around 10 minutes, until they are cooked.
Add oil in a pan, fry the curry leaves and add the vegetables.
Add salt and fry on high heat until its well fried.
You can try this combining any two or three veggies and varied spice combos!