Posted by Annita on June 18, 2007
By now,my regular readers would have understood my love for eggplants.Usually i don’t leave out any new eggplant recipes that comes my way.
This recipe is from an old edition of Vanitha magazine ,its a simple dish that goes with roti/rice.
Brinjals along with its stem – 1/4 kg
Asafoetida(Kaayam) – 1/2 tsp
Tomato medium sized chopped fine- 2
Paprika/Kashmiri Chilly powder(Piriyan mulaku podi)-1/2 tsp
Dry ginger powder (Chukku podi)- 1/2 tsp
Fennel seeds ground(Perum jeerakam podichathu)-1/2 tsp
Water – 1/2 cup
Salt – to taste
Oil – as needed
Make 3-4 vertical slits around the brinjals and shallow fry it until they are 75% cooked.Turn over to brown it evenly.Drain into a tissue paper,and keep them aside.
Heat oil(use the same oil used for frying brinjals) in another pan,add asafoetida and chopped tomatoes,fry it well.Now add paprika,dry ginger powder and ground fennel seeds,fry it for a while and add water.When it starts to boil,add in the fried brinjals and salt.Simmer it until brinjals are well cooked and gravy turns thick.Garnish with chopped coriander leaves and serve hot with roti/rice.