Vangibath/Eggplant curry

Ingredients

Eggplant	250 gms
Urid dhal	1 tsp
Channa dhal	1 tsp
Mustard seeds	½ tsp
Turmeric powder	¼ tspn
Vangibath powder	2 tbspn
Curry Leaves	1-2 sprigs
Salt	As per taste
Oil	1 tbpsn
Asafoetida/hing	¼ tspn

Method

1. Wash and cut eggplants into thin, long pieces and place in cold water in a bowl to remove bitterness.
2. In a pan, heat oil. Add mustard seeds, turmeric, hing, urid dhal, channa dhal and curry leaves.
3. Fry for a minute or two until the dhal turns red.
4. Next, add eggplant and fry for few minutes until it is soft. Add vangibath powder, salt and mix well. This curry goes well with rice.

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