Friday, 21 November 2014

Masala Brinjal/Eggplant-Masala Vaingan



This is a simple yet yummy side dish prepared with brinjal(vaingan ,in Konkani).It is called brinjal in the East,whereas in the Western world it is popularly known as Aubergine/Eggplant.Each variety has  its own nomenclature.It is a low calorie vegetable with a healthy nutritional profile.i have used the purple striped ones here.
 
Ingredients:
Brinjals(M)                              2 nos
Onion (L)                                   1
Oil                                                1tbsp
Mustard seeds                       1tsp
Jeera                                          1/4 tsp
Urad daal                                1/2 tsp
Garlic                                       3-4 flakes
Turmeric powder                1/2tsp
Salt                                           to taste
Jaggery                                  2 pinches
 
For masala:
Byadagi chillies                 4
Coriander seeds                 1 tsp
Dry coconut gratings
(optional)                            1tbsp
 Thick tamarind pulp      1 tsp
Method:
  • Wash and chop the brinjals into bite size pieces and soak it in water to avoid browning and also get rid of bitter taste if any.
  • Peel and chop onion lengthwise.
  • Prepare the masala by first dry using chillies,coriander seeds and coconut,then add tamarind pulp and required water and grind further to form a paste,need not be extra fine
  • Heat about a tbsp of oil and toss in the  mustard seeds,followed by  jeera and urad daal,then add 3-4 flakes of peeled garlic and a few curry leaves.
  • Add the drained brinjals,salt and  turmeric powder and stir on high heat for a minute,add very little water,2 pinches of jaggery and cover it cooking on low flame.
  • Check if the brinjals are cooked,if a fork inserted gets through easily it means they are done.
  • Now add the ground paste,very little water,and give a nice stir,but care should be taken that brinjals are not mashed.
  • Cover and cook for another 5 minutes on low flame.This dish should become absolutely dry.
Serve as an accompaniment with Rice and daal or with Rotis...


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