My mother used to make wonderful dishes with Brinjal. This is one of them. I checked other recipes, but none of them had similar ingredients like my mom'said, hence I thought I should post this.
Ingredients
Small white brinjal-200 gms
Medium sized onion -1
Garlic pods- 5 to 6
Pepper- 1 tbsp
Chilli powder - 1 tsp
Turmeric powder - one pinch
Mustard and Urad dhal, curry leaves for seasoning
Gingelly oil- 2 tbsp
Preparation
Take the Brinjal. Wash them, remove the stalk and slit them into 2 or 4 pieces. Don't cut them into pieces but keep it as a whole ( this is applicable if they are the small ones)
Since I had bigger ones, I cut them into them. But retaining the brinjal as a whole with slits is the beauty of the dish. Soak them in water, otherwise it will become black.
Grind onion, pepper and garlic into a smooth paste and keep aside. Keep oil in a pan, add Mustard and Urad dhal and let it splutter. Add the curry leaves and the brinjal. Add salt and turmeric powder, saute, cook covered in medium flame till the brinjal is half cooked. Then add the ground Masala and chilli powder, mix well. Cook covered in slow flame with frequent mixing to ensure that it does not get burnt. Add more oil if needed. Cook for around 10 to 15 minutes till the raw smell goes.
Serve hot with rasam or curd rice
Ingredients
Small white brinjal-200 gms
Medium sized onion -1
Garlic pods- 5 to 6
Pepper- 1 tbsp
Chilli powder - 1 tsp
Turmeric powder - one pinch
Mustard and Urad dhal, curry leaves for seasoning
Gingelly oil- 2 tbsp
Preparation
Take the Brinjal. Wash them, remove the stalk and slit them into 2 or 4 pieces. Don't cut them into pieces but keep it as a whole ( this is applicable if they are the small ones)
Since I had bigger ones, I cut them into them. But retaining the brinjal as a whole with slits is the beauty of the dish. Soak them in water, otherwise it will become black.
Grind onion, pepper and garlic into a smooth paste and keep aside. Keep oil in a pan, add Mustard and Urad dhal and let it splutter. Add the curry leaves and the brinjal. Add salt and turmeric powder, saute, cook covered in medium flame till the brinjal is half cooked. Then add the ground Masala and chilli powder, mix well. Cook covered in slow flame with frequent mixing to ensure that it does not get burnt. Add more oil if needed. Cook for around 10 to 15 minutes till the raw smell goes.
Serve hot with rasam or curd rice
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