Mom'S Eggplant (Aubergine) Sabzi

1. 1

   In a heavy- bottomed skillet, cook the eggplant in oil.

2. 2

   Stir every once a while so that the eggplant does not stick to the bottom of the skillet.

3. 3

   Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.

4. 4

   Eggplant sabzi is ready!

5. 5

   Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.

6. 6

   This goes very well with yoghurt rice or just mixed with rice and eaten as such.

7. 7

   Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.

* Per serving · 4 servings · Values may vary.

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