Brinjal: Spicy Brinjal Recipes From My Mother's Kitchen

Ah! Brinjal - 'The King' of veggies has always been one of my favorites. Nutritionally brinjal is a low-calorie food. The health benefits of brinjal range from being an ideal weight loss food to being good to the heart. Having a low glycemic index it is a great diabetic food. If I am not wrong there are many who like brinjals. If prepared in the proper manner they taste delicious. Brinjal alias eggplant alias aubergine exists in different shapes and sizes, yet each one is so special. One must be cautious while selecting brinjals. Brinjals with a shiny skin, tender and firm are the best ones.

Googling for brinjal dishes I've come across a host of mouth-watering delicacies. Most popular ones being 'Baingan Bhartha' and 'Bagara Baingan' both South-Asian dishes. I'd like to introduce a few conventional 'brinjal varieties' most common in my neighborhood. Here are four simple, lip-smacking recipes from my mother's kitchen -

PREPARATION COMMON FOR ALL THE FOUR RECIPES

Take 250g of brinjals and cut them into long elongated pieces and immerse in a bowl of water to avoid browning. Meanwhile prepare the spices required for the recipes. Heat 3tbsps of oil in a pan and add the brinjal pieces. Stir fry and close the lid. Cook on a medium flame till brinjals become soft. For a better taste brinjals need to acquire a slightly burnt skin.

1. METHI BAINGAN (MENTHI VANKAYI)

Spice required:

Bengal gram dhal - 2tbsp; black gram dhal - 2tbsp; cumin seeds or jeera - 1tsp; coriander seeds or dhania - 1tbsp; fenugreek seeds or methi seeds - 2tsps; red chillies - 4-5; asafoetida or hing - a pinch; oil - 3-4 drops.
Preparation: Dry roast the above ingredients, cool and grind into a fine powder. Once the brinjals are done add salt to taste and a tsp each of turmeric powder and chilli powder. Mix well. Then add half of the prepared powder close the lid and switch off the flame. After 10 minutes remove lid mix well and add the remaining powder.

2. JEERA BAINGAN (JEELAKARRA KARAM)

Spice required:

Cumin seeds or jeera - 2tbsp; red chillies - 4-5

Preparation: Dry roast jeera and red chillies. Pound them into a powder in a mortar and pestle. Chop two tomatoes and add them to the done brinjals. Cook on a low flame till the tomatoes blend well with the brinjals and the water is completely evaporated. Add salt and turmeric powder. Mix well and finally add the pounded mixture.

3. HARA BHARA BAINGAN (KOTHIMEERA KARAM)

Spice required:

Coriander leaves - a bunch; green chillies - 3-4

Preparation: Clean the coriander leaves well. Grind the coriander leaves and green chillies into a fine paste. Add salt to the cooked brinjals. Now add the paste and mix well. Close the lid. Wait for 2-3 minutes and then switch off the flame allowing time for the spice and brinjal to blend well.

4. MASALEDAR BAINGAN (ULLI VANKAYI)

Spice required:

Onions - 3; coriander seeds or dhania - 2tbsp; red chillies - 3-4

Preparation: Chop onions. Powder dhania and red chillies, add onions and grind into a smooth paste. Remove the cooked brinjals into another dish. Now add 2tbsp of oil and let it heat. Add the paste and stir in between till all the water evaporates and the paste gets a darker color. Add salt. Once the mixture loses its raw flavor and acquires a fried flavor add the brinjals and mix well.

Brinjal curries are good accompaniments of both rice and rotis. The names given in the brackets are the names of the recipes in my mother tongue - Telugu.

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