Egg Plant Curry
Also known as brinjal or baingan this Indian curry is full of iron .Eaten in all parts of North and South India Eggplant curry is a mesmerizing Indian curry. It is eaten as simple vegetable, in sambhar, pickles and baingan ka bhartha is the most toothsome.
Eggplant is the common name in American and Australian English, but British English uses” Aubergine”.
In India it is called Brinjal and Baingan ka bhartha as famously it is called is made in India. The Egg shaped glossy purple fruit has white flesh with meaty texture. Eggplant is full of Iron if you notice the cut surface rapidly turns brown when the fruit is cut open. A good reason to add eggplant curry to your diet is that it is a store-house of a variety of nutrients and antioxidants. Eggplant fights against cancer, is low in fat and thus helps in weight loss. It helps keep cholesterol levels low and thus heart friendly and also has skin rejuvenation power .So why wait to eat it, add it to your grocery list now.
Eggplant is not only eaten in northern India but is a favourite south Indian cuisine too. It is added to sambar, rasam and a variety of South Indian dishes. Not only south India, eggplant is a great pizza topping and is also used in pastas .
Eggplant is not only eaten as a curry but it can be grilled, sautéed or roasted and eaten as a snack .It softens very fast and is delicious when grilled. Children can be made to eat eggplant by adding it to pizza or even grilled brinjal is liked by children too. All you need to do is go to a green grocer and buy this king of vegetables .At first sight it does not appeal or it may taste bitter sometimes .So to combat this problem a little salt can be sprinkled to the meaty surface of the fruit and phew!…the taste changes and now you can eat it to your heart’s content. So get going…
Here is the recipe of the king of vegetables:
- ½ kg Eggplant (sliced)
- 5 onions (finely chopped)
- ½ inch ginger julienned
- 1 green chili (finely chopped)
- 5 tomatoes (grated)
- ¾ tsp of turmeric powder
- 2 tsp coriander powder
- 1/2 tsp kitchen king masala
- 1 tsp garam masala powder
- 1 tsp red chili powder
- Salt as per taste
- 4 tsp oil
- Take a kadai and heat the oil and add onions into it and sauté onions till golden brown.
- Add ginger and green chilly to it.
- Add kitchen king masala, coriander powder, red chili powder, garam masala powder and then add the tomatoes and wait till the mixture leaves oil.
- Add the sliced Eggplant.
- Add ½ cup water, Cover the kadai with the lid and cook on slow flame for 10 minutes.
- Keep stirring in between and cook for 5 more minutes till the Eggplant softens.
- Remove from flame when eggplant becomes tender.
- Garnish with coriander leaves
This can be served with hot with roti or rice and it tastes yummy with both.