Chirelaa Ringanaa (Eggplant slices in oil)

1 large eggplant

4 tablespoon tel (oil), enough to cover bottom of pan

1 teaspoon jiru (cumin seeds)

¼ teaspoon hing (asafetida)

1 suku marchu (whole, dried pepper)

¼ teaspoon hardar (turmeric)

½ teaspoon marchu (cayenne pepper)

½ teaspoon mithu (salt)

2 teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

1 teaspoon saaker (sugar)

2 tablespoon limbu (lemon juice)

1. Cut eggplant into long strips and soak in salt water for 10 minutes. Rinse, drain and pat dry.

2. Heat oil in a non-stick pan, adding cumin seeds, asafetida and whole dried pepper. Wait for the seeds to start popping. Add the eggplant strips.

3. Add the turmeric and cayenne pepper, and cook uncovered, stirring frequently.

4. Add salt. When the eggplant is almost cooked, add the coriander-cumin powder, sugar, and lemon juice.