Brinjal also known as Aubergine or Eggplant is not in my favourite veggie list. But when I had this for the first time from my colleague's lunch box, I immediately fell in love with this. I was surprised when she gave me this recipe, it was so simple, but tastes great. This is can served as a side dish for roti or rice.
Brinjal - 250 gms, diced (I used the long purple ones)
Onion - 1, chopped
Garlic - 2 to 3 cloves, chopped
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Curry leaves - a few
Oil - 1 tbsp
1. Heat oil in a pan and splutter mustard seeds followed by cumin seeds. Add onions, garlic and salt and saute till onions start turning brown. Add turmeric, chilly and coriander powders and combine well.
2. Add the brinjal pieces and mix well. Cover with a lid till brinjal is almost cooked. You may add few teaspoons of water to prevent it from burning.
3. Open the lid and add curry leaves and stir fry on high flame . If you like it to be a little mushy, stir fry for a longer time.
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