Brinjals are an all time favorite and render themselves to be cooked in a hundred different ways. It`s always been a pleasure for me to cook with good tender brinjals as they get done in minutes. I always pick up tender tiny brinjals from the Indian store or better still, use the Japanese Eggplant. You can make Yennai Kathirikkai, Kathirkkai Podimas, Brinjal Pepper Kuzhambu , Kathirikkai Curry with minimalistic masalas, vangibath, baingan bartha, baghara baingan, and Kathirikkai Poricha Kuzhambu. Each of them take a different taste because of the way they are concocted. My husband loves the way, brinjals are cooked slowly over a medium flame and slathered with the mix of roasted spices. It`s also a favorite among my friends and a regular addition to all potlucks and get-togethers.
Brinjals/Eggplant – Medium (10-12) or 1 Big Japanese Eggplant.
Mustard, Oil, Urad Dhal, Curry Leaves.
ROAST IN OIL:
Boiled Rice – 3 spoons
Bengal Gram – 2 spoons
Dhania – 1 spooon
Red Chillis – 4
Curry Leaves – 3-4
Hing – A pinch.
- Chop the brinjals in to slightly longer pieces as they cook very fast and you dont want them to get mushy.
- Slow roast the mentioned ingredients in a spoon of oil, allow to cool and grind them to coarse powder and set aside. You can proportionately increase the measurements two fold depending on the number of eggplants. Extra powder can always get stored in an air tight container doubly sealed with cling film to contain the freshness and aroma of the ground powder.
- Pour 2 spoons of oil in a kadai, season with mustard , urad dhal and curry leaves and throw in the chopped brinjal pieces.
- Add salt, turmeric and hing and cook on medium flame for about ten minutes till the brinjals are cooked well.
- Switch off stove and add ground powder for flavouring.
- Garnish with chopped cliantro and serve HOT with Lemon rasam or Spinach Morkuzhambu.