Eggplant Dry Curry (Brinjal Mezhakupurratti)

Overview
A dry eggplant dish that goes well with rice or any Indian breads. Long purple egg plants are good for this dish. The eggplant should be sliced evenly to thick slices if not it gets mashed up. This is a simple and healthy eggplant curry

Eggplant Dry Curry

Ingredients
Eggplants long ones 4  - cut into 3 inch thick slices
Plum tomatoes - 3 thin sliced
Red Onion - 2 medium ones thin sliced
Ginger one inch piece - thin sliced
Garlic 4 - 6 cloves thin sliced
Chilly powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1/4 teaspoon
Curry leaves - 2 sprigs
Salt to taste
Oil - 3  - 4 tablespoon

Steps
1. Cut the egg plants into  3 inch thick slices and keep it immersed in slight salt water.

2. Heat oil in a pan. When the oil gets hot add the sliced red onions, ginger, curry leaves and garlic to it. Saute till the onions are golden brown.

3. Add the red chilly powder, coriander powder, black pepper powder and turmeric powder to this and saute well. Add the sliced tomatoes to it. Cover the lid simmer heat and cook till tomatoes are cooked well.

4. When the oil separates add the eggplant slices to it. Add salt to it mix well and cover lid and cook for about 5 minutes. Remove lid and saute till all liquid is evaporated.

Serve hot with Chapati or plain rice.