Eggplant Fry / Vankaya Vepudu

Eggplant Fry Along with a Pappu and Ransam(/Chaaru)....Can complete
Simple, yet, Full meal. Ususally I use reguler Vankayalu, But this time
I used Chinnese Eggplant...Which is also Perfect  for the Fry.

 Ingredients :

1) Eggplant  - 3 ( cut them into 2-inch legth pieces)
2) Green Chillies - 4 Small Size
3) Onion - 1 Medium Size
4) Ginger-Garlic Paste - 1 Tbs
5) Cumin Powder - 1/2 Tbs
6) Turmeric Powder - 1/4 Tbs
7) Curry Leves - Few
8) Cumin Seeds n Musterd Seeds - For Seasoning
9) Cilantro  -  For Garnishing
10) Oil  - 2 Tbs
11)Salt - 1 Tbs

Cooking Procedure :

   1) Heat the Oil in Pan, Add Cumin and Musterd Seed...Let them splutter.
   2) Add Green Chillis, Onions one after One, Cover pan with lid till Onions
       are Golden-Brown.
   3) Add Ginger-Garlic  Paste, Turmeric powder and  Curry leaves,
       Cumin powder, let them Cook for 1 min.
   4) Add the Eggplant pieces to the pan, cover the pan, Cook for 5-6 min on
       a Medium Flame.
   5) Now add salt, cook for another 3 min.
   6) Turn off the Stove and Garnish with Cilantro.


Note : 1) Try to Use Non-Stick Pan for fry, Other-wise
           Fry curries will Burnt most of the time.
           2) After Cutting the Eggplant, Keep then in salt Water,
           by which they won't turn Black and remain Fresh.
           3) By Placing any vegitable in the Salt water for
           couple of mins, you can kill most of the Bacteria.