Eggplant/Brinjal Roast

Did you know that Brinjal is called the “King of Vegetables” in Indian cuisine..Well,Eggplant/Brinjal is not a much loved vegetable in my family,for some reasons.But since it is a very handy vegetable and since it has lot of nutrition,I cook brinjal,atleast once a week.(hmm..these days,I’ve been digging too much into nutrition profiles).

 

Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as “degorging”) can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter.  The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.The thin skin is also edible, so that the eggplant need not be peeled.

 

Here is a recipe thatz both tasty and easy..

 

 

We’ll need

1 Big Egg Plant
1 Big Onion(finely cut)
1 Big tomato (finely cut)
1/2 spoon turmeric powder
1 tsp Chili Powder to taste
2 Green Chilies
1/2 tsp Garam Masala Powder
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1 Tbsp Ginger Garlic Paste or finely chopped
Salt to taste
Coriander leaves(finely cut)

 

  • Slice brinjal into small cubes and put in salt water solution(maybe 1/2 tspn salt to one big bowl of water)
  • Fry the onions till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.
  • To this,add tomatoes and all the rest of the masalas and fry for 2 more minutes until tomatoes are nicely cooked and mashed.
  • Now add the sliced brinjal pieces and add 2 Tbsp of water and cook on light flame until all the ingredients are finely blended.
  • Garnish it with fresh coriander leaves.
  • This dish goes very well with plain chapathi’s or even rice.

 

Variations:

  • I add a few drops of lemon juice or vinegar to the dish,while adding brinjal cubes..I like it a bit sour.
  • You can replace cumin seeds(nalla-jeerakam) with fennel seeds(perum-jeerakam).
  • Instead of cumin powder,you can add cumin seeds to hot oil,before you add onion and once they splutter,add onions.I do so,as its more easy.
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  1. Nice Site layout for your blog. I am looking forward to reading more from you.

    Tom Humes

  2. Good gng…U r dng good homework before putting it..

    • Seilbi
    • August 11th, 2008

    I like your innovations in cooking. I have good taste buds and enjoy all kinds of food. I like the north Indian and arabic foods more.
    Curries and Poriyals (upperi/thoran) with coconut oil and shredded coconut (in almost all curries mallus add coconut) is only excemption.
    What about Paneer, did you try?
    whole my family like it. especially palak paneer and
    muttar paneer.
    My wife makes poori, by adding beet root, carrot, palak etc so that 4 different colur which attracts children.
    with best wishes

    • Nimmy
    • August 11th, 2008

    Thatz very intersting..Coloured pooris:-)

    I have tried Tomato pooris..But they disappeared before I could take photos.Thank you so much for your appreciation.Keep visiting.

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