Brinjal has always been in the back burners when it came to veggies at home. The reason is simple, its not as tasty as other vegetables on plate and another main reason for me to avoid it was that it would always give out its characteristic smell even on cooking for long. Of course, I found out that I was not doing in the right way at all. Thanks to Solais kitchen , the blog which has an immense knowledge about South Indian cooking.
Like I have always maintained: I am a newbie to cooking and I always look up to other blogs for recipes. The recipes you find here are not my own .. but a combination of ideas from many others.
Some important tips to consider:
1. While buying brinjal, look up for ones that have a THICK stalk attached to it. This means the brinjal is still tender and in turn has lesser seeds.
2. Usually the smaller brinjals are tender
3. After cutting the brinjal, soak it in SALT water for about 5 minutes and then wash it.
4. After cutting the brinjal keep it immersed in water
5. I sliced the brinjal vertically and into thin slices for this dish
6. I also removed some seeds by hand.
7. Do not toss the brinjal too many times while it is cooking
8. Added generous amount of oil. DO NOT use too much. eg: For 5 small brinjals, I used about 1.5 tablespoon of oil
Ingredients:
1. Onion - 1/2
2. Tomato - 1
3. Fennel seeds - 1/2 teaspoon
4. Cumin seeds - 1/2 teaspoon
5. Chilli powder + Coriander powder (Coriander powder slightly more than chilli powder)
6. A pinch of black pepper powder
7. A pinch of Turmeric powder
8. Oil
9. Salt
10. Brinjal / Eggplant - 5
11. Sambar powder - 1/4 teaspoon
12. Six to Seven teaspoons of water
13. Mustard seeds - A few
14. Channa dal (Kadalai paruppu) - A few
15. Curry leaves - 3 or 4
16. GARLIC pods - 3 (sliced vertically)
What to do:
1. Heat oil in a wok and add mustard seeds, fennel seeds and cumin seeds
2. Once they start spurting, add the channa dal, onion, curry leaves and garlic. Fry till onion is golden brown
3. Add the sliced tomato and fry for about 3 to 4 minutes
4. Add the brinjal after squeezing out the water from it
5. Fry this in the wok for 6 minutes in slightly less than 'Medium' heat. (Just toss it once after 3 minutes)
6. At this point, the skin of the brinjal would have turned light brown
7. Add turmeric powder, chilli powder, coriander powder , sambar powder, pepper powder and salt one after the other
8. Toss it once. Leave it for 2 minutes
9. Add little bit of water to cook the brinjal (Do not add too much. Just enough to cook :) )
10. Cover the wok with a plate and allow it to cook for 5 to 7 minutes.
11. Once the brinjal is cooked, keep the wok open and fry it till roast or as per your taste.
Yummy brinjal is ready. By following this even the raw smell of brinjal vanished, thus adding this dish to my 'easy -to do' list.
Enjoy with curd rice or chapati.
Like I have always maintained: I am a newbie to cooking and I always look up to other blogs for recipes. The recipes you find here are not my own .. but a combination of ideas from many others.
Some important tips to consider:
1. While buying brinjal, look up for ones that have a THICK stalk attached to it. This means the brinjal is still tender and in turn has lesser seeds.
2. Usually the smaller brinjals are tender
3. After cutting the brinjal, soak it in SALT water for about 5 minutes and then wash it.
4. After cutting the brinjal keep it immersed in water
5. I sliced the brinjal vertically and into thin slices for this dish
6. I also removed some seeds by hand.
7. Do not toss the brinjal too many times while it is cooking
8. Added generous amount of oil. DO NOT use too much. eg: For 5 small brinjals, I used about 1.5 tablespoon of oil
Ingredients:
1. Onion - 1/2
2. Tomato - 1
3. Fennel seeds - 1/2 teaspoon
4. Cumin seeds - 1/2 teaspoon
5. Chilli powder + Coriander powder (Coriander powder slightly more than chilli powder)
6. A pinch of black pepper powder
7. A pinch of Turmeric powder
8. Oil
9. Salt
10. Brinjal / Eggplant - 5
11. Sambar powder - 1/4 teaspoon
12. Six to Seven teaspoons of water
13. Mustard seeds - A few
14. Channa dal (Kadalai paruppu) - A few
15. Curry leaves - 3 or 4
16. GARLIC pods - 3 (sliced vertically)
What to do:
1. Heat oil in a wok and add mustard seeds, fennel seeds and cumin seeds
2. Once they start spurting, add the channa dal, onion, curry leaves and garlic. Fry till onion is golden brown
3. Add the sliced tomato and fry for about 3 to 4 minutes
4. Add the brinjal after squeezing out the water from it
5. Fry this in the wok for 6 minutes in slightly less than 'Medium' heat. (Just toss it once after 3 minutes)
6. At this point, the skin of the brinjal would have turned light brown
7. Add turmeric powder, chilli powder, coriander powder , sambar powder, pepper powder and salt one after the other
8. Toss it once. Leave it for 2 minutes
9. Add little bit of water to cook the brinjal (Do not add too much. Just enough to cook :) )
10. Cover the wok with a plate and allow it to cook for 5 to 7 minutes.
11. Once the brinjal is cooked, keep the wok open and fry it till roast or as per your taste.
Yummy brinjal is ready. By following this even the raw smell of brinjal vanished, thus adding this dish to my 'easy -to do' list.
Enjoy with curd rice or chapati.
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