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...