Brinjal is a species of nightshade commonly known in British English as Aubergine. It is known in South Asia, Southeast Asia and South Africa as Brinjal. It is also called as eggplant in America.
Brinjal is used in the cuisine of many countries and is widely used in its native Indian cuisine, for example in sambhar, chutney, curry. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described under the name “baingan” or “Brinjal” as the “king of vegetables”. In Tamil we used to say “kathirikai ” and in telugu “venkaya”.
Kathirikai chutney with idli will give a very good taste. Here i have described a very simple stir fry using brinjal. It is a traditional south indian dish served with lunch.
- Brinjal – 250 Gm
- Mustard Seeds – 1/2 Tsp
- Urad Dhal – 1/2 Tsp
- Curry Leaves – For Seasoning
- Turmeric Powder – 1/4 Tsp
- Chilli Powder – 1/2 Tsp
- Pepper Powder – 1 1/2 Tsp
- Salt – To taste
- Oil – For frying
- Wash the brinjal thoroughly and cut them into pieces.
- Put the chopped brinjal in water to prevent from colour change.
- Now we are going to marinate the brinjal with turmeric powder,chilli powder and pepper powder.
- Keep them aside for 30 minutes.
- Take a pan or kadai and heat with a Tsp of oil.
- Add mustard seeds and wait till gets crackled. Then add urad dhal and curry leaves.
- Now add the marinated brinjal and saute well.
- Close the pan and keep the stove flame medium and sprinkle some water.
- When it is cooked well open the lid and stir till it gets dried.
Serve this pepper fry brinjal with curd rice, lemon rice.
Note : Black Pepper can be added according to your spice.