1. In a heavy- bottomed skillet, cook the eggplant in oil. 2. Stir every once a while so that the eggplant does not stick to the bottom of the skillet. 3. Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat. 4. Eggplant sabzi is ready! 5. Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together. 6. This goes very well with yoghurt rice or just mixed with rice and eaten as such. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
