Stuffed tiny eggplant fry
Brinjal/Eggplant/Aberguine is a purple skinned vegetable least favoured at home. All I like about it, is its colour! My mother rarely cooked brinjals. I remember throwing out brinjal pieces from sambar once and feeding a crow, sadly I have not seen the crow again! Come on, when a food is purple, it is probably poisonous! So, now you know my negativity towards brinjals.
My occasional exploits with this vegetable were disgusting because brinjal changes into a dull colour when cooked and looks unappealing. Recently, when I saw these tiny rounded brinjals, I gathered courage and bought them with the intention of cooking them like Asha’s brinjal fry. I developed an interest in these purple babies after reading her post. But somewhere I got a brain wave and the plan of action changed.
I remembered there was one instance I tasted stuffed brinjal fry at a friend’s house and considered it palatable. I thought it would be good to try that, as I wanted to take one step at a time to explore brinjals. To my complete surprise this stuffed brinjal fry was welcomed with an enthusiasm I did not really expect. So I decided to post it here.
- 10 -15 small rounded Indian Brinjals
- 1/4 cup sesame oil
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp channa dhal (chick pea)
- 1 tbsp urad dhal
- 8-10 peanuts
Roast all the above ingredients and powder, then mix it with
- 1 tsp red chilli powder
- 1/2 tsp pepper powder
- 1/4 tsp asofoetida powder
- 2 crushed garlic cloves
- Wash Brinjals and slit them into four without removing the stalk and the green calyx.
- Mix all the stuffing ingredients.
- Wet the inside of a brinjal and fill it with the stuffing. Repeat it with all the brinjals.
- Heat sesame oil in a pan and add all the stuffed brinjals.
- Sprinkle some water and cover the pan with its lid allowing brinjals to cook on medium heat.
- Turn the vegetable to cook on all sides sprinkling water to moisten it.
- Brinjals change colour, soften and shrivel on cooking.
- Serve it with hot rice and curry as an additional side dish.
Soft and mushy inside, with the spices to enhance the taste – it was outstanding! The stalk stays as a handle to hold it while cooking and eating. After cooking this I have changed my opinion about this humble vegetable. I will try Asha’s recipe soon. Brinjal is getting a new lease of life in my kitchen! Go Brinjal, go!