Andhra Style Brinjal Fry / Brinjal Stir Fry in Indian Spices

Brinjal /baingan, also called by names like aubergine and eggplant in the western world; this purple fleshy vegetable is a versatile thing and fun to cook with. Brinjal, is a very low calorie vegetable and has healthy nutrition profile. The peel or skin (deep blue/purple) of brinjal has significant amounts of phenolic flavonoid, an anti-oxidants that has potential health effects against cancer, aging, inflammation, and neurological diseases. It contains good amounts of essential B-complex vitamins. Further, this vegetable is an excellent source of minerals like manganese, copper, iron and potassium.

This vegetable can be cooked in many different ways. Today we are going to do an Andhra style Brinjal fry. This tastes yummy and goes well with Rice and Dhal/ Sambhar.

Ingredients:

Brinjal / baingan - 250 grams

Red chili powder - ½ tbspn

Curry leaves - 1 sprig

Mustard - ½ tspn

Cumin- ½ tspn

Pinch of  Hing

Turmeric powder – ¼ tspn

garlic – 4 to 5 Cloves chopped

Coriander Powder – 1 tbspn

Salt to taste

Oil – 2 or 3 tbsp.

Method:

Wash the Brinjals, cut them into medium size cubes and keep them aside in water.

Heat oil in a wide pan, add cumin, mustard, and allow them to splutter. Now add chopped garlic, sauté till garlic turns slightly brown.

Add the brinjal, turmeric powder, hing and salt and mix well, reduce the heat and allow them to cook with lid on. After some 3 to 4 mins add chilli powder, turmeric powder & Coriander powder toss on a medium flame, till they are cooked.

Add curry leaves and stir everything well. Cover and cook for 2 to 3 minutes on a low flame.

Serve hot with rice.