- American eggplant, washed and chopped into cubes ~ 1 (can be substituted with any eggplant of choice)
- Sambhar Powder, Salt ~ to taste
- Jeera seeds ~ 1 tsp.
- Oil ~ 2 Tbsp.
- Add oil to a non-stick skillet, and once hot, add in the jeera seeds and let it sizzle.
- Add the eggplant, sambhar powder and salt, mix it well, and cover and cook (on low) until the eggplant is cooked.
- A couple of sprigs of chopped cilantro can be added at the end for an added taste.