Ingredients
5 medium sized eggplants, cubed
Juice of 1/2 a lime
1/4 tsp turmeric powder
1 tsp red chilli powder
A pinch of hing
Salt to taste
1 tsp mustard seeds
8 dry red chillies, broken into small pieces
2 tbsp cooking oil

Method
Marinate the vegetable in the lime juice for
about 5-8 minutes.
Heat 1 tbsp oil and add the mustard and red chillies.
When they splutter, add the brinjal pieces and
fry, stirring continously, on a high flame.
The brinjal will take about 10-12 minutes to cook.
Do not add any water.
Now add the turmeric and red chilli powders along
with the salt.
Fry for another 1 minute and then take
it off the heat.
Heat when hot with plain steamed rice and
dali thoi.