HKC 5.10: EGGPLANT PUKI

Cut the eggplant in quarters. (It is best to use an eggplant that doesn't have a long neck. A short, squat eggplant works best.) After the eggplant is quartered, cut in thick slices. You should have 12 to 14 thick slices. Mix the salt and turmeric together and place in a flat plate. Heat the ghee in a frying pan. The ghee should cover about 1/2" of the pan. Dip each slice of eggplant in salt-turmeric mixture (the slices should be thoroughly dry) and rub the mixture on the slice as a coating. Fry the pieces in the pan of ghee on a medium-high flame, turning as necessary. Hold a small sharp knife over a piece of eggplant puki and let it drop. If it falls straight through, hitting the bottom of the pan, and the eggplant is as soft as butter, it's ready to offer. If there is excess ghee, strain it through a piece of muslin and pour it on plain rice. The muslin will remove the salt and turmeric.