Alright, I’m just gonna say it. How can anyone not like eggplant?!?!
My favorite thing to make with eggplant is my mom’s South Indian style curry with coconut. And one of the dishes I’d love to get right one of these days is Ennegai (with a link to the good folks over at the Monsoon Spice blog). But, sadly, the doc has cut me off onions and coconut for at least the next few months. In this period of mourning, I still need to eat eggplants.
So I came up with this simple variation of a curried vegetable dish. What I realized was that no onions actually meant less prep time! And you know what? My South Indian heart rejoiced when I had this eggplant dish for lunch with freshly steamed idlis and a side of green chili pickle. It hit the spot.
Among other foods, I avoid most ingredients on the FODMAP (a diet the fructose intolerance have to follow) list. If you want to make this dish 100% FODMAP compatible, just eliminate the lentils.
- 1.5 lb eggplant (I used the small Indian eggplants but you can use the big kind)
- 6 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 10 curry leaves
- 2 green chilies, chopped
- 2 teaspoons urud dal (split black lentils, optional)
- 3 cloves garlic, sliced
- 1/4 teaspoon turmeric
- 3 teaspoons sambhar powder (or curry blend)
- 1 cup water
- 1 teaspoon salt
- Juice of 1/2 lime
Cut the eggplants into roughly 2 inch long and 1/2 inch wide pieces. If you’re doing this ahead of time, place in a pot of water so they don’t brown.
Heat the oil in a large wok or pan over medium heat. When you see ripples on the surface of the oil, throw in a mustard seed. If it sizzles, the oil is hot.
Sizzle the mustard seeds for 5 seconds or till they start popping. Stir in the curry leaves, chilis and urud dal and let them sizzle for 10 seconds. Be careful, the oil may splatter. Add the garlic, eggplant, turmeric and sambhar powder and cook for 2 minutes while stirring frequently. If anything starts sticking to the pan, add more oil.
Add a cup of water and bring to a boil. Cover and simmer on low for 10 minutes or till the eggplant is soft and cooked.
Add salt and lime juice to taste.
Serve with idlis or rice.