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.