I love this Brinjal anytime, that to I have more attention towards the white Brinjal, which we get in TamilNadu. These white brinjals are rare to get in Bangalore, so whenever Iam to my hometown, never miss white brinjals in my shopping list. This time got this brinjals on the way in NH from Tuticorin to Bangalore in a farm. So this time Iam with a farm fresh white brinjals.
As already told I have been asked for reviews with Eastern Condiments, this time my review is with the other masala – “Vangi Bhath Mix”. Actually this masala is used to flavor the rice but now here I am trying it with a stir fry. The outcome was delicious, the aroma of the masala along with brinjal was excellent and this stir fry would go out well with all mutton curries, fish curries and sambhar. Let us move on to the recipe…
- Baby Eggplant / Brinjal – 250 gm
- Onion – 10 gm
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Cumin seeds – ¼ tsp
- Curry leaves – a strand
- Eastern Vangi Bhath Masala – 1 ¼ tsp
- Turmeric powder – ½ tsp
- Oil – 3 tsp
- Salt to taste
- Take of the stalk and slice the brinjals (eggplant) length wise.
- Soak the brinjals in water; else it would turn dark brown in color.
- Chop the onions into fine pieces.
- Heat oil in a kadai, add mustard, blackgram, cumin seeds and curry leaves. Wait till they crackle.
- Add in the onions and cook till they turn golden brown.
- Add in the sliced brinjals (eggplant) followed by EASTERN Vangi Bhaath Masala and salt.
- Cook them till the raw smell goes off.
- Pour in a cup of water, cover and cook till the brinjals are done.
- Remove the lid and keep in medium flame till they become dry.
Serve hot with steamed rice and mutton curry or steamed rice and sambhar.