I know brinjal or eggplant is not everybody's favorite, but in my home, all of us like it. So when I was back in the US, I used to pick them up whenever I went to the Indian grocery store (you find the small varieties there only). But after coming to India, it's one vegetable that's readily available and also, so many varieties. As the name 'Garlic Brinjal' suggests, I have added a lot of garlic to the dish and I have used the small green variety, this one is for all the garlic and brinjal lovers..
Need To Have
- Sliced Brinjals - 2 cups
- Garlic - 25 cloves
- Dried Red Chillies - 4
- Fennel Seeds - 2 teaspoons
- Ground Black Pepper - 1/4 teaspoon
- Curry Leaves - 10 - 15
Peel the garlic and if the cloves are too big, slice them into two. Make a powder with the red chillies and the fennel seeds. Heat some oil, add the garlic pieces, saute for like 3 minutes till the garlic turns golden, then add the brinjal (eggplant) slices. Saute well, cover and cook for about 5 minutes, till the vegetable is cooked but not mushy. Now add the ground powder, keep sauteing, uncovered for about 3 to 4 minutes, if needed add a little more oil at this stage. Finally, add the pepper powder and the curry leaves, mix well and serve warm with rotis or rice and dal.
Sending it to Anu's Healthy Kitchen for the South Indian Cooking Series event and
to Cook's Joy for Kalyani's 'Kitchen Chronicles - Only Vegan' event.
You can use the purple small brinjals or even the chinese long eggplants, but don't use the big fat ones, they tend to become mushy.
When mixing, take care not to break the pieces.
When picking the small brinjals, don't pick very hard ones, it'll be very seedy.