The incredibly versatile eggplant or brinjal whatever you call is works in everything from Italian to Asian recipes and it is mostly found in every households. The pale meat of this botanical fruit turned culinary vegetable is certainly mild in flavor and it's spongy texture prone to soaking up of an excess oil. It makes a tasty substitute for meat too. This is one veggie that can make any meal delicious. You can serve this veggie as a main course, side dish or as a dip with starters. I especially love it when it is smoky and charred from intense direct heat, with the skin all wrinkled.
To make eggplant appealing is a little know how whether you are roasting it, sauteing it, grilling it, blending it into dips or baking it. The combo of eggplant and coconut milk not only enhances taste and it form a creamy emulsion that is perfect for roti and rice. This is Indian version of cooking brinjals.
Ingredients:
500 gram brinjals
1 cup coconut milk
2 onions
4 pods of garlic
2 green chillies
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt
1/2 teaspoon turmeric
Sugar
1 tablespoon oil
Method:
First wash each brinjal , and slit the brinjal into cross wise just half way through so it remains as a whole.
In a food processor, add onions, garlic and green chillies and make a paste.
In a pan or skillet, heat oil, add onions paste, cumin powder, coriander powder, salt, sugar, red chilli powder, turmeric powder and saute for few minutes. Place brinjals and add 1 cup of water over it.
Cover it and cook in simmer for around 30 minutes, stirring occasionally. Towards the last ten minutes of cooking, stir in the coconut milk and cook until brinjals are tender.
Garnish with fresh coriander.
Allow it to cool for ten minutes before serving.
To make eggplant appealing is a little know how whether you are roasting it, sauteing it, grilling it, blending it into dips or baking it. The combo of eggplant and coconut milk not only enhances taste and it form a creamy emulsion that is perfect for roti and rice. This is Indian version of cooking brinjals.
Ingredients:
500 gram brinjals
1 cup coconut milk
2 onions
4 pods of garlic
2 green chillies
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt
1/2 teaspoon turmeric
Sugar
1 tablespoon oil
Method:
First wash each brinjal , and slit the brinjal into cross wise just half way through so it remains as a whole.
In a food processor, add onions, garlic and green chillies and make a paste.
In a pan or skillet, heat oil, add onions paste, cumin powder, coriander powder, salt, sugar, red chilli powder, turmeric powder and saute for few minutes. Place brinjals and add 1 cup of water over it.
Cover it and cook in simmer for around 30 minutes, stirring occasionally. Towards the last ten minutes of cooking, stir in the coconut milk and cook until brinjals are tender.
Garnish with fresh coriander.
Allow it to cool for ten minutes before serving.