Brinjal(aka Egg Plant) is one of my favorite vegetables. My mom used to make it in two or three different varieties and I loved it in all forms :). The recipe that I have today is something which my hubby’s mom taught me . I am still a learner when it comes to this recipe. Another highlight of this recipe is that it goes well with rice. All the preparations that my mom used to make were good for chapatis. So, all the brinjal lovers here is something that you can experiment.
Ingredients:
- Long slender green brinjal – 3 numbers
- Small onion – 8-9 numbers medium sized
- Ginger – medium sized piece
- Garlic – 4-5 cloves
- Curry leaves – 1 sprig
- Tamarind (Valan Puli) – a small piece
- Mustard seeds – 1/4 teaspoon
- Fenugreek seeds – 10-12 seeds
- Turmeric Powder(1/3 teaspoon), Chilly Powder(1 – 1.5 teaspoon), Coriander Powder(1/2 teaspoon), Salt
- Coconut Oil
Procedure:
- Put tamarind in a cup of water and keep it aside. Cut the brinjal into medium sized pieces(0.5 cm thickness). Chop onion, ginger, garlic into fine pieces.
- Take about 3 teaspoons of coconut oil in a kadai and wait for it to heat. Now add the brinjal pieces. Let it fry for about 10 minutes, keep mixing intermittently. The pieces will change the color and also become softer. Transfer the fried brinjals to another vessel.
- Put about 2 teaspoon of coconut oil(if some oil is remaining after removing the fried brinjal, it can be used as well). Once it is heated, add mustard seeds(1/4 teaspoon) and fenugreek seeds(10-12 seeds). Let it crackle. Put chopped onions, ginger and garlic to kadai. Saute it till it becomes light golden in color. While you wait for this, squeeze the tamarind soaked in water and remove the solid tamarind pieces.
- Add Turmeric Powder(1/3 teaspoon), Chilly Powder(1 – 1.5 teaspoon), Coriander Powder(1/2 teaspoon) and salt to taste. Add tamarind water. If you need gravy then add some more water. Let it boil.
- Add the brinjal pieces and mix it well. Let it cook in the tangy liquild in low flame . This might take another 10 minutes.
- Tangy brinjal is now ready to be served with rice or chapati.
A Cook With Love 