A tasty side dish for roti or rice – This Brinjal/Baingan curry cant get simpler than this.
Did you know that Brinjal is actually an edible fruit (like tomato) and is used in cooking? neither did I. I started a liking towards this vegetable very gradually. Brinjal is not everybody’s favourite, in fact it would be the last thing anybody wished to eat or rather not eat at all. But, as a contrast, Brinjal is widely used in cooking. It has a significant presence in sambaar in the south. Then there is the well known baingan bartha, badanekai ennegai, baingan salan – A must accompaniment for the Hyderabadi biryani, bharwa (stuffed) baingan and so many more. Almost all cuisine uses brinjal and vegans substitute this vegetable for meat.
Well, with many tasty dishes to its credit; It doesn’t do much with the nutrients part. But, it can be filling. Because it is fleshy, anything you make out of it is going to be dense. Brinjal contains negligible fat. you can happily binge on it without any guilt.
So why don’t we make this vegetable a little tastier and appetising and put it on our favourite list. This recipe will just do that for you. Some shallow frying, throw in a little of this and a little of that – Gives you this tasty side dish. And since brinjal cooks faster, this is yet another quick recipe you can count on.
Heat oil in pan and add curry leaves. Add brinjal and fry it till brown on low-medium flame. Strain and remove it and keep aside
To the same pan add some oil and heat it . Add mustard, cumin seeds/ jeera, curry leaves, green chillies and sauté for a minute. Add dry powders and cook for 2-3 minutes on low flame.Add finely chopped onions fry till its translucent
Now add brinjal, mix well and fry for 5 minutes .
- Brinjal 3-4 medium.
- Onion 1 medium
- Turmeric 1 tsp
- Corriander powder 1 tbsp
- Chilli powder 1/2 tbsp
- Cumin powder 1 tsp
- Salt to taste
- Curry leaves 1 strand
- Green chillies 2
- Wash and cut eggplant/brinjal into thin slices. Keep them covered in water to avoid discoloration until ready to use
- Heat oil in pan and add curry leaves.
- Add brinjal and fry it till brown on low-medium flame. Strain and remove it and keep aside.
- To the same pan add some oil and heat it . Add mustard, cumin seeds/ jeera, curry leaves, green chillies and sauté for a minute.
- Add dry powders and cook for 2-3 minutes on low flame. Don't let the masala burn.
- Add finely chopped onions fry till its translucent
- Now add brinjal, mix well and fry for 5 minutes .
- 1. You can use any variant of brinjal.
- 2. Cut brinjal to desired sizes.
- 3. Instead of frying the brinjal, it can be cooked with little oil. Close the lid and let the brinjal cook until soft on low-med flame. Keep a watch on it, and add 1-2 tbsp water as required.
- 4. If you want get to a gravy consistency, add 1/2 cup of water after the last step. Simmer for 5 minutes on low flame.