Eggplant commonly known as Brinjal is a very healthy vegetable. It is rich in iron, fiber and vitamins. It is also a very low calorie vegetable with rich anti-oxidant properties. Let us see here how to use this eggplant to make a very easy dish which will go well with Roti, Rice, Chappati etc.
Grated Coconut – ¼ cup
Coriander Seed Powder – 1 tsp
Cumin Seed Powder – ½ tsp
Red Chilli Powder – 2 tsp
Eggplant- 400 Gms
Oil – 2 tbsp
Salt to taste
Turmeric Powder – 1/8 tsp
Curry Leaves – from 1 twig
Remove the stem of the Egg Plant (Brinjal) and cut each of them into 6 pieces. Immerse them in a bowl of water.
Take the grated Coconut, Cumin Seed Powder, Chilli Powder and the Coriander Seed Powder in a small mixer jar. Blend them coarseky for just 10 seconds. Keep aside.
Heat the Oil in pan. Add Cumin Seed. In a few seconds, add the Curry Leaves. Stir them for a few seconds.
Add the Brinjals after draining the water. Add the Turmeric Powder. Stir cook for a minute in medium flame.
Cover the pan and simmer for 4 to 5 minutes in low to medium flame stirring in between till the Brinjals are done.
Add the coarsely ground Coconut mixture and mix gently.
Continue cooking for 3 to 4 minutes. Toss it in between.
Serve hot with Roti, Nan, Chappati, Dal Rice tec.
There are different varieties of Egg Plant. Each one of them require different cooking period. I used White Egg Plants. It cooks fast and it is delicate and tasty also.
Whenever you roast or fry Egg Plant, cover the pan with a lid and cook in low to medium flame so that the Egg Plant gets cooked in steam and so gets cooked evenly all over – inside and outside. Thereafter, you can cook them without the lid to get the required texture.