Eggplant Salad (Brinjal)

• 6 eggplants - cut into small strips
• 1/2 red onion - cut into cubes
• 5 green chilies - cut it from the middle, optional
• 3 cloves garlic
• 1 tea spoon ginger paste
• 10 curry leaves optional
• 1 coriander table spoon, power
• 3 dijon mustard table spoon
• 1 balsamic vinegar table spoon
• 1 tea spoon Sugar
• 1 tea spoon Turmeric powder
• olive oil to fry
• salt to taste

1. Place the eggplant strips in a large bowl and add salt, turmeric powder and mix it.
2. Heat the oil in a large skillet in medium heat. When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in color on both sides. Remove the egg plant strips from skillet, and drain on paper towels.
3. Now add onions & green chilies and fry it for nearly 5 minutes. . Remove the onion and green chilies from skillet, and drain on paper towels.
4. Add garlic, ginger paste, mustard to the blender and make a paste.
5. Now place the paste in a small bowl, and add coriander power, sugar, salt and vinegar and stir the mixture till sugar is dissolve.

eggplants, red onion, green chilies, garlic, ginger paste, curry, spoon, spoon, balsamic vinegar, sugar, turmeric, olive oil, salt

Taken from www.yummly.com/recipe/Eggplant-Salad-_Brinjal_-1655350 (may not work)