Wednesday, August 13, 2008

Sweet and Sour Brinjal ( Eggplant)

Owing to its versatile nature and wide use in both everyday and festive Indian food, Brinjal is often described as the 'King of Vegetables'.

  • 6-8 small brinjals
  • 2 medium sized onions thinly sliced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 5-6 green chillies finely chopped
  • ½ cup tomato puree
  • 1 tbsp tamarind juice
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp coarse fennel seeds powder
  • 1” piece of jaggery ( gur)
  • 6-8 tbsp cooking oil
  • Finely chopped coriander

  • Cut each brinjal into four pieces. Soak in salt water ( add 1 tsp of salt in water).
  • Heat oil in a deep saucepan. Fry brinjal pieces till they are pink. Take them out in a plate.
  • Fry onions till light brown. Add green chillies, ginger and garlic paste. Stir in tomato puree. Mix well.
  • Now add coriander, chili and turmeric powder. Fry till oil separate out from the masala.
  • Add salt, tamarind juice and brinjal pieces.
  • Simmer for 5-6 minutes with about 1 ½ cups of water.
  • Mix in fennel powder and jaggery. Stir till jaggery melts.
  • Take out in a serving dish.
  • Garnish with coriander leaves. Eat with hot paratha.

Note: The raw brinjal can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness.

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