Spicy brinjal curry

I like brinjal/ eggplant in a few dishes only-say, like Ennai kathirikkai or the stir fry that mom prepares.It’s just so-so in sambar.I don’t get the small variety here, just the long Chinese brinjal. Hence ennai kathirikkai is out of question. I tried this recipe with the Chinese variety and it was not as tasty as it ought to be. So not trying it any more.

Amma’s stir fry has a yummy lentil powder that is added and tastes best as a side dish but I love to mix it to piping hot steamed rice with a dollop of ghee.. Absolute delight to the taste buds. Hubby too likes mom’s version of stir-fry and does not prefer any other dish with brinjal..

Recently I wanted to try a variation in that stir-fry and came up with this one. I was skeptical if he would like it or not. But I did have had the guts to pack it up for his lunch box one day and never even mentioned that there was another variety of brinjal stir-fry in it. Usually hubby calls during lunch to talk to lil angel ,but that day he didn’t call.I was getting anxious but didn’t have the courage to ask him about the dish.

Even when he returned from work, he didn’t mention anything so I thought maybe he was too busy to have lunch or he was away from office and had to eat outside [these two things happen often!!].

Then came the dinner time and I had prepared dosai. When he just got started with the meal, out of the blue, he said-‘Hey that brinjal curry u packed today was really good’.I literally wanted to jump with joy. What’s more, he even asked if there was any leftover curry from the lunch!!! I happily heated the remaining curry and served it to him. Dosa with brinjal curry! That too from a person who prefers to stick on to certain combination’s in food like Poori and masal,chapathi and kurma and of course Masala dosa with Sambar and chutney!What better compliment can I get!!!

Then I knew that this stir-fry had really impressed him so much and from then I prepare this regularly. Now here is the recipe…

You need:

Brinjal – 1 large or 10 small ones
Tomato- 1 small
Onion-1 small
Ginger garlic paste-1 teaspoon[or grate – ginger -1 cm piece + 2 cloves garlic]
Chilli powder-1 ½ teaspoons[adjust to taste]
Coriander powder-1 teaspoon
Turmeric powder- a pinch
Mustard-1/2 a teaspoon
Jeera/cumin seeds-1/2 a teaspoon
Curry leaves- a few
Asafoetida powder- a pinch
Oil-2 teaspoons
Salt to taste

1. Trim the edges of brinjal and cut into even sized pieces.If u are using the small ones cut it wedges.Keep it aside in a bowl of water.
2. Chop tomatoes and onion.
3. Heat oil in a pan and put in mustard and jeera.
4. When it crackles,add asafoetida,curry leaves,ginger garlic paste and onion
5. Sauté till the onions are transparent.
6. Add tomato and cook till soft and mushy.
7. Add the chilli powder,coriander powder,turmeric powder and mix well.Cook for a minute.
8. Drain the brinjal and put into the pan
9. Mix well to coat the masala.
10. Cover and cook for 5 minutes.
11. Remove lid and stir once in a while.If it is too dry,add some water[just a few teaspoons will do]
12. Add salt and cook uncovered till brinjal is soft.
13. Serve hot as a side dish with rice.