Italian Eggplant Poriyal

3 Red Chilies
1 Tbsp Garlic, Chopped
1 Tsp Fennel Seeds
1/2 Tsp Turmeric Powder
1 Tsp Salt
1/4 Cup Water

Grind all the above to make fine paste

2 Tbsp Oil
1/2 Tsp Cumin Seeds
1 Sprig Curry Leaves
1 Large Italian Eggplant ( 4 and 3/4 Cups Chopped)

1/2 Tsp Salt

1 Tbsp Water

2 Tbsp Cilantro, Chopped

Heat oil in a pan, add cumin seeds, when it starts to splutter, add curry leaves, saute for a minute. Add chopped eggplants, salt and saute for 3 minutes in medium flame.

Add ground paste, saute for 2 more minutes in medium flame.

Add water, mix, close the pan and cook for 8 more minutes.

Add cilantro leaves, mix well.

Taste Note: Tastes GREAT

Yields: 1 and 3/4 Cup

Source: naliniscooking