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