Eggplant / Brinjal Stir Fry

It’s an easy and simple dish but rich tastes. The key to this recipe is a blend of ginger garlic & fresh coconut which imparts a nice aroma and flavor. Brinjal is also known as eggplant. This goes well with roti and rice.

Ingredients

Diced Brinjal – 300 g

Chopped Onion – 1 (big)

Sliced Green Chilli – 3

Chopped capsicum – 2 tsp

Dry Red chilli – 2

Crushed Ginger & Garlic – 2 tsp

Mustards Seeds – ½ tsp

Cumin Seeds – ½ tsp

Urad dal – ½ tsp

Fennel Seeds – 1 tsp

Grated Coconut – 5 tsp

Curry leaves – few

Coriander leaves – few

Chilli Powder – ½ tsp

Coriander Powder -1/2 tsp

Salt to taste

Oil

Method

Heat oil in a pan, and splutter mustard seeds, cumin seeds one by one. Then add urad dal, red chilli & curry leaves sauté for a min.

Now add green chilli, capsicum, crushed ginger garlic and chopped onions and sauté well till it becomes mushy.

Now add diced brinjal and sauté for about 2 to 3 min. Then add chilli powder, coriander powder and salt. Sprinkle water and close the lid. Then keep cook on a low flame.

In a mixer grinder, add grated coconut and fennel seeds then grind it.

Finally add this into eggplant curry. Now add chopped coriander leaves. If you like it to be a little mushy adds extra water and stir fry for a longer time. You can serve with any steamed hot rice :)