AUBERGINE WITH MOONG KHICHDI

1 BIG SEEDLESS AUBERGINE CUBED (SOAK IN SALT WATER OR CUT LAST OF ALL)
3 LARGE ONIONS SLICED
3 FINELY CHOPPED TOMATOES
1/2 CUP PRAWNS (OPTIONAL FOR NON-VEGETARIANS)
1 TEASPOON GINGER/GARLIC PASTE
1/2 TEASPOON TURMERIC
1/2 TEASPOON RED CHILLI POWDER
1 TEASPOON CUMIN
5 GREEN CARDAMOMS LIGHTLY CRUSHED

In a pan fry the onions. When lightly golden add the spices and the cubed aubergine. After five minutes add the chopped tomatoes and cover and cook.

When almost done non-vegetarians can add the prawns to the vegetable. Serve with either chappati or moong khichdi (yellow rice).

A salad of cucumber, tomato and onion chopped fine and garnished with a handful of coriander leaves and a slice of lime would go very well. Roasted pappadoms would go as an accompaniment too.

This unassuming dish needs to be tasted to actually understand how good it can really taste.

Aubergine being a pungent vegetable ......it needs a light garnishing to bring out its hidden potential.