Wednesday, June 21, 2006

Baingan Fry (Brinjal Fry)

A FYI, an eggplant considered a vegetable is actually a fruit, and it originates from India. It gets more interesting, in the US, the eggplant was used as a table decoration till the 20th century. Didn't know that...Anyway I had gone to the Asian store to buy my weekly round of veggies. They always have plentiful varieties of eggplants in the store. For this recipe you can use any variety, they all turnout well.

Japanese eggplant 5 cut like frenchfries, a little thicker though, 1/2 inch in diameter, and 1 inch long
Red onion 1 large sliced
Green chilles 4 cut lengthwise
Salt to taste
Oil 2 tbsp

For the Tempering:
Mustard seeds 1 tsp
Cumin seeds 1tsp
Garlic minced 1 clove
Curry leaves 5

1. Zap the brinjals in the microwave for 5 minutes.
2. Heat oil, add mustard seeds, let it pop add the rest of tempering ingredients as listed.
3. Add green chillies, then onions, saute for a minute.
4. Add brinjals, and salt. Keep stirring.
5. Cover and cook for 15 minutes on low heat, till everthing is fried well. Remember to keep stirring occasionally.
Goes well with a chapati or tortilla. Serve rolled up as a wrap. Yummy!!!

1 comment:

Sophie said...

WOW (impressed look). Your eggplant dish looks so yummy.

Here I bought a sauce pack for Sauce for Spicy Garlic Egg-plant so as to skip all the seasonings! and i will try this friday after work.