Baby Brinjals have been associated with Indian Hallmark recipe of stuffed brinjals (Bharwaan Baingan / Barli vangi/badanekayi ennegayi). Stuffed Brinjals taste divine but preparation and cooking takes a while. I wanted something simpler and quicker so it was these roasted baby brinjals recipe that I cooked.
Roasting vertically slit baby brinjals in aromatic spices, garlic, ginger, jaggery and dry mango powder and topping with freshly pound whole garam masala makes it so wonderful and the best part is it takes only about 20 minutes to prepare this smoky, soft yet crunchy pan roasted brinjals.
What are you waiting for? Go on and try this simple, delicious dish for yourself and your family. Don't forget to send me your feedback :-)
Ingredients:
Baby Brinjals/Eggplants : 8
Garlic: 7-8 cloves
Grated Ginger : 1 tsp
Curry leaves: 1 sprig
Oil : 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Fennel seeds: 1/2 tsp
Fenugreek seeds : 1/4 tsp
Asafoetida /Hing: 2 pinches
Red chilli powder: 1/4 tsp
Turmeric powder: 1/4 tsp
Dry mango powder: 1 tsp
Powdered jaggery:1/2 tsp
Salt to taste
Cinnamon stick : 1 inch
Cardamom : 2
Clove: 3-4
Peppercorn : 6-8
Coriander leaves for garnishing
Method:
1. Slit baby brinjals lengthwise and make 4-6 pieces in each eggplant. Put them in the water and keep aside.
2. Heat oil in a pan and add mustard seeds, when it splutters add cumin seeds, fennel seeds, fenugreek seeds and asafoetida and saute for 30 seconds.
3. Next add finely chopped ginger, garlic and Curry leaves and saute until raw smell disappears.
4. Add Red chilli powder and turmeric powder and give a quick stir.
5. Add sliced brinjals and combine well. All brinjal pieces should be coated with the masala.
3. Next add finely chopped ginger, garlic and Curry leaves and saute until raw smell disappears.
4. Add Red chilli powder and turmeric powder and give a quick stir.
5. Add sliced brinjals and combine well. All brinjal pieces should be coated with the masala.
6. Mix in Salt, Jaggery and Dry mango powder and sprinkle 2 tbsp water and cook it covered for 4-5 minutes.
7. While it's cooking take cardamom, clove, blackpepper and cinnamon stick in mortar pestle and crush it to a coarse powder.
8. Add the crushed powder on the brinjals and mix well. let it cook for 2-3 more minutes and turn off the flame. Keep it for 5 minutes so that all the flavors are combined well.
9. Garnish with fresh coriander leaves and serve hot with Roti/Chapathi or flavored Basmati rice.
Notes:
1. You can squeeze in lemon juice at the end if you do not have dry mango powder. you can also use vinegar in place of dry mango powder.
