Brinjal or baigan is known as eggplant or Aubergine in other parts of the world is a versatile vegetable . We all are aware of it’s health benefits , it’s not only low in calorie , helps in reduce weight and a highly source of iron and minerals. So it is highly recommended for iron deficiency people .
We get to see varieties of eggplants and these r differ mildly in taste too . The most delicious are tender and purple one which yield an unique flavour and taste . But it is up to your cooking method, what spices you have added to enhance the taste . I must say this fleshy veggie can add flavour to both Indian and English cuisines , whether you cook it , grill it or bake it . It can be your meatless delicious main dish.
In Indian cuisine these are widely used to make a variety of recipes like chutney , curry , fried , sambhar , salan etc . Stuffed brinjals and baingan bharta are most popular in Indian cuisines .
Today I’m going to share one of my own recipe of eggplant with minimum ingredients and trust me it’s super easy and delicious.
Ingredients:
8-10 small brinjals , cut into two two parts .
3 tablespoons peanuts , coarsely grounded
2 dry red chilies
1 onion, finely chopped
1/2 teaspoon red chili powder
Pinch of turmeric
Salt to taste
1/2 teaspoon sugar
5-7 curry leaves
1/2 teaspoon mustard seeds
1 teaspoon ghee for cooking
Method :
First cut the brinjal into long strips and steam it for 10 minutes in a steamer or you can place in a big strainer over boiling water and steam it .
In a skillet , heat a teaspoon of ghee, add mustard seeds when it begins to splutter , add chopped onions and dry red chilies, fry till onion becomes light golden brown .
Now add curry leaves and fry for a minute , add salt, sugar , pinch of turmeric , red chili powder and steamed brinjal, stir it gently but don’t mess it , add coarsely grounded peanuts , mix it properly and let it cook for 3-4 minutes till all the spices mix properly .
Serve hot with rice or roti !!