I’ve always been a huge lover of brinjals in any given form. This is a new variety of preparation that I got to taste only in Andhra. Or perhaps I wasn’t aware it existed in Tamil Nadu. Thanks to SIL for the recipe 🙂
- 1 large brinjal/eggplant
- 2 medium sized onions chopped
- 1 ripe tomato chopped
- 4 green chillies slit in half
- 2 cloves of garlic chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- A stick of curry leaves
- 2 tbsp oil
- Salt to taste
- Coriander leaves for garnishing
- Wash the brinjal, wipe it, place it on a roti grill and burn it on all sides until you see its skin start peeling.
- Allow the brinjal to cool, gently peel the burnt skin and mash it.
- In a frying pan, pour the oil, add the cumin seeds and mustard seeds.
- When it begins to crackle, add the onions, garlic, curry leaves and green chillies. Saute it until it turns light golden brown.
- Add the chopped tomatoes, turmeric powder and salt. Saute until its well cooked and you notice the oil surfacing.
- Now add the mashed brinjal. Cook it for 8 – 10 minutes on low flame.
- Garnish with coriander leaves and serve hot with rotis.