Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin. So here is the recipe:
- Baby brinjals 400 grams
- Onions chopped 2 small
- Oil 3 tablespoons
- Peanuts 1/4 cup
- Sesame seeds (til) 1 tablespoon
- Coriander seeds 1/2 tablespoon
- Cumin seeds 1/2 teaspoon
- Dried coconut ( khopra) grated 1 tablespoon
- Ginger chopped 1 teaspoon
- Garlic chopped 1 teaspoon
- Curry leaves chopped 2 sprigs
- Red chilli powder 1 teaspoon
- Salt to taste
- Heat one tablespoon oil in a non-stick pan. Add half the onion and sauté till translucent.
- Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds and coconut, one by one. Remove from heat, cool and grind together into a coarse powder.
- Add sautéed onion, ginger, garlic and little water and grind into a fine paste.
- Make a cross on the bottom of the brinjals, keeping the stalks intact.
- Heat one tablespoon oil in another non-stick pan. Arrange the brinjals in it and sauté on high heat for two minutes. Cover and sauté on low heat for twelve to fifteen minutes, flipping once a while. Transfer on a plate.
- Heat remaining oil in the same pan. Add remaining onion and curry leaves, mix and sauté till onions turn golden.
- Add the prepared paste, chilli powder and salt, mix and sauté till the oil separates.
- Add the sautéed brinjals and mix well. Add half cup of water, mix well, cover and bring to a boil. Cook further on medium heat for four to five minutes.
- Serve hot.