250g eggplant – cut into small strips
½ red onion – cut into cubes
10 green chilies – cut it from the middle (optional)
2 – 3 cloves of garlic
2.5cm x 1 piece of ginger
20 – 25 dried sprats
8 – 10 curry leaves
1 tablespoon coriander power
1 ½ mustard seeds
2 – 3 teaspoons Sugar
Oil to fry
Salt to taste
Heat the oil in a large frying pan in medium heat.
When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in color on both sides.
Drain it on a paper or kitchen tissues to remove excess oil.
Now add onions & green chilies and fry it for nearly 5 – 10 minutes & Drain it on a paper or kitchen tissues to remove excess oil.
Finally fry the dried sprats till you get a nice golden color and Drain it on a paper or kitchen tissues to remove excess oil.
Now with the help of a blender or a mortar and pestle (Wangediya) minced the ginger and garlic. When you get a fine paste now add mustard into the ginger garlic paste and minced it till the mustard seeds vanished . You will get a fine paste of ginger, garlic & mustard.
Now place the paste in a small bowl, and add coriander power, sugar, salt and vinegar and stir the mixture till sugar is dissolve.
You can have this eggplant salad with any kind of rice, noodles or even with any kind of bread.
1. We are placing the eggplant strips in turmeric & salt mix water bowl, so it won´t change the color of the eggplant strips.
2. While you are frying eggplant strips, remember to stir it so you can get an even color with every strip.
3. If you can´t find coriander power, just roast (Kabale badaganna) some coriander seeds and grind it till you get fine power.
4. Amount of sugar is depending on the amount of vinegar.