Ingredients - Serves 6
- 400 g eggplant, cut into 1" pieces
- 1 tsp turmeric powder
- ½ cup andhra curry powder (adjust based on your spice/heat tolerance)
- ½ cup oil
- fresh coriander, chopped, optional
- Salt, to taste
Steps
- Heat the oil in a large saucepan. Fry the eggplant until completely soft
- Mix in curry powder and turmeric. Season with salt, garnish with fresh chopped coriander
- Serve hot with rice and a spoonful of ghee
By Sirisha Tadimalla on