I must start by saying that in India eggplants or aubergines are more commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.
We get several types of brinjals in India. Today's dish is made with what is often called the Balloon Brinjal because of its shape. Brinjals contain bioflavonoids which help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.
Elsewhere in this blog, you will recipes for dishes made with Balloon Brinajls such as :-
Today's recipe is for an easy to make yet yummy side dish. My Amma used to make this dish quite often. For this we use the Balloon Brinjals as they don't have so many seeds and suit this recipe better than other types of brinjals.
This is served as a side dish with the main meal.
- Balloon Brinjals, 500 gms
- Cumin Seeds, (Jeera), 1 tsp
- Curry Leaves, 1 sprig
- Sambar Powder, 3 tsp or to taste
- Asafoetida Powder, 1/4 tsp to be dissolved in a little water
- Salt, to taste
- Oil, 1 tbsp
Wash the brinjal and remove the stalk. Cut the brinjal into cubes
Heat oil in a thick bottomed kadhai and on medium heat add the cumin seeds
When they sizzle add the curry leaves and sauté for a few seconds
To this add the cubed brinjals and salt to taste, mix well and cook covered on medium heat stirring from time to time till the brinjals get fully done
There is no need to add water as the salt added to the brinjals will release water /juice to cook the brinjals in their own juice
Add 3 tsp of sambar powder or as per taste and mix well
Cook for a few minutes more so that the brinjal gets well blended with the sambar powder
Finally add the asafoetida powder dissolved in water and mix well
Switch off the gas and transfer the Masala Brinjal to a serving bowl
Serve Masala brinjal as a side dish with the main meal
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