This is one of my favourite eggplant dishes. Though a typical Palakkad dish, not very many people know about it. Several people have told me that they have never heard of this dish or tried this. Goes to prove that there are variations in recipes from household to household. This dish is not spicy at all, yet very flavourful. It is a delight to have it with a medium spiced sambar or rasam. Please do try it out – especially in the winter months when white eggplant is plentifully available.

Ingredients
250 gms white eggplant, chopped into medium sized pieces
1/2 cup cowpeas, soaked for 2-3 hours
2 dried red chillies
1/2 tsp mustard seeds
1/2 tsp split black lentils
1/2 cup grated coconut
1 sprig curry leaves
Salt to taste
Method
Cook the cow peas in a pressure cooker for 1 whistle
Let the steam release and remove lid
Add the chopped eggplant and cook for 10 minutes (do not cover the pressure cooker)
Add the grated coconut and turn the flame off immediately
Add salt and mix well
Set aside
Heat a wok and add the mustard seeds
When they begin to splutter, add the split black lentils
Continue to roast till the lentils turn golden brown
Add the dried red chillies and roast for a few seconds more
Add to the cooked eggplant
Garnish with curry leaves
Serve hot with red/brown rice
Enjoy!