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–+ servings

Vazhuthananga mezhukkuperatti

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Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish, Traditional
Cuisine Autumn, gluten free, Indian, Kerala, One pot, Spring, Summer
Servings 4 people

Equipment

  • 1 Thick bottomed pan.
  • Cutting board
  • Knife

Ingredients
  

  • 1 tbsp coconut oil
  • 1-2 medium green chilli
  • 6-7 curry leaves
  • salt to taste
  • 6-8 long eggplant long variety, green or purple

Instructions
 

  • Wash and remove the stalk and cap of the eggplants.
  • Slice and cut them in long strips of 2 inches.
  • Into a thick bottomed pan, add the oil and curryleaves. S.et on medium heat
  • As the curry leaves sizzles, add the green chillies and the sliced eggplants.
  • Stir fry this for a couple of minutes.
  • Sprinkle the salt and lower the heat.
  • Stir occasionally and allow the eggplants to roast slowly for about 15 minutes.
  • Once the eggplants are soft to cut with a fork, the stirfry is ready.
  • Serve warm.
    lebanese eggplant stirfry
Keyword Indian vegetarian dinner, Lunch recipes, warm salad
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