Brinjal or eggplant is one versatile vegetable, which can take many avatars and enact each one of them very gracefully. You can see it in almost all of the world cuisines, and in our own Indian kitchen, either in the simple sambar, poriyals, or in the more exotic baingan barthas and gutti vankayas. Fresh mochai or field beans is available in India during the Pongal season, and here in the US, throughout the year, one can find them in the frozen section of the Indian stores. Brinjal and mochai get along very well in any dish, a marriage made in heaven..
