Brinjal is a
cherished vegetable among my family members.It is also known as aubergine or eggplant
They come in two colours :purple and white.
When uncooked it has a bitter taste but becomes
soft and pulpy when cooked. As soon as the vegetable is cut for cooking,the vegetable
pieces are soaked in turmeric powder to get rid of the bitterness.Then it is
washed and rinsed well before getting to the stove.I love to try my hands
cooking brinjals in a variety of ways.Brinjals can be cooked,fried baked and
roasted .More than often ,I fry the brinjals and then use them accordingly in a
recipe.My family’s favourite is the baked brinjal dish,which I prepare for
special occasions.Another specialty is the brinjal curry ,which is commonly
cooked in my home.With added ingredients it becomes a delectable dish.This is usually served with
rice and curry.l
4 medium brinjals
1 onion sliced
A piece of ginger
chopped
3 cloves garlic
chopped
1 tomato
A dessertspoon
mustard seeds.
A sprig of curry
leaves
1 tablespoon
chilly powder or chilly flakes ( you can
add more or reduce the amount)
1 ½ teacups
coconut milk.
Oil for frying
Salt to taste
Method
Wash and cut the
brinjals lengthwise .( should be a
little thick).Fry them in oil.Drain them in paper towel and set aside while you
prepare the gravy.
Heat a tablespoon
of oil in a pan.Cook the onions till it turns pale in colour.Add the ginger
,garlic,chilly and the rest of the ingredients and cook for a further few
minutes.When the gravy thickens , add the fried brinjals and let it simmer
.Enjoy with a plate of rice and curry.
