Quick, flavorful, light and perfect vegan accompaniment for rice or roti!
When I was a kid, I was never fond of brinjal like many of them. I had these weird thoughts that they look gross 😀 which is not true at all. I later realized it is one the versatile easy vegetables to cook with and also taste great! So, try to make this vegetable for your kids and try to implant into their minds that 😉 it is tasty, I say this because I still see people don’t like to have this vegetable for the same reason. Brinjal is rich in iron, fibre and vitamins. Brinjal is one of the low calorie vegetable when it comes with antioxidants, magnesium but it takes a lot of oil.
My dad made this for me this time when I went to India. He made it one afternoon with some tomato rasam when my mom and I went to doctor and informed him that we will be late. And that night I had this 😀 and I totally loved it. So I asked him to make it again another day and I clicked the pictures the same day. My dad is a great cook 😉 just like my mom. In India, I have never seen Men cook as much as women. I know and agree the fact that there are lots of male chefs compared to women. But when it is compared to home cooking, it is so weird that men don’t cook much and I have seen and heard that most men don’t cook whole of their life. How weird is that? Just because they are born as male, doesn’t make them any better ;)! Back to topic, I am proud and happy that my dad is not one among the crowd J He always helps my mom in cooking and he is always there for everything!
He used the small brinjals for this recipe and I would totally recommend that instead of eggplant for the recipe. But I have made this with eggplant also and it does taste good except that the taste of the vegetable is different. This is one of the quickest recipes to make on a weekend as a side for Indian breads like roti, paratha or for plain rice and or for garlic dal/ tomato rasam/Buttermilk rasam /sambar !
- • • Small Eggplant/ Kathirikkai – 10
- • • Mustard seeds – ¼ tsp
- • • Urad dal /black gram – 2 tsp
- • • Curry leaves – 1 sprig
- • • Sugar – a pinch
- • • Turmeric powder – ½ tsp
- • • Onions – 1 medium, sliced
- • • Salt – 1 tbsp
- • • Oil – 2 tbsp
- • • Red chilly Powder – 1 tsp
- • • Sambar powder – 1 tbsp
- Remove the ends of the eggplant and slice them and soak them in water till you cook.
- Heat a wide pan with oil and add mustard seeds. When it crackles, add the urad dal and when it gets lightly golden brown, add the curry leaves.
- Add sliced onions, pinch of sugar, little salt, sauté till they become nicely golden in colour.
- Now add the eggplants to it. Add the turmeric powder, chilli powdfer, sambar powder, required salt and add 2 tbsp of water. Mix it well and cover it for 7-8 minutes.
- After 7-8 minutes, open the pan, the water would have evaporated and now mix and turn brinjal so that all sides gets roasted. Cook it uncovered in medium heat till both sides get evenly roasted.
- Switch it off and serve with some hot rice and dal.
2. Reduce the amount of spicyness if you want by avoiding the chilli powder.