Brinjal Masla Eggplant Aubergine Recipes

EXOTIC BRINJAL (SPICY EGGPLANT)

Steps:

• Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
• Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
• Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

MASALA MUSHROOM AND EGGPLANT (AUBERGINE)

Steps:

• Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
• While the eggplant is boiling, heat oil in skillet over med-high heat.
• Add onion, sauteing until clear/golden, about 5 minutes
• Add crushed garlic cloves and saute for added 2 minutes.
• Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
• Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
• Remove from heat.
• Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
• Serve hot and enjoy!

BRINJAL MASLA (EGGPLANT (AUBERGINE))

Steps:

• Wash the brinjals well, cut the stem, leaving the canopy in place and cut 3/4 of the length of each brinjal into a criss cross, leaving the attached at the other end.
• Heat two tablespoons of oil in a thick and wide pan and add the brinjals.
• Sprinkle some salt and leave the brinjals to cook until well done and soft.
• In the meantime roast the peanuts and sesame seeds.
• Switch off the flame and fry the coconut powder in the hot pan with the heat off.
• Using just enough oil roast coriander, cumin and red chillies.
• Pricked to a fork or knife, roast the onions on a low flame with the peel.
• Allow the roasted onions to cool and remove the peel.
• Blend all of the roasted ingredients along with the turmeric powder.
• Once all of the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again until it turns into a fine thick paste.
• Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
• In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract.
• Add water if necessary.
• Add salt and cook until the raw smell of the tamarind is gone.
• Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
• Garnish with the chopped coriander/cilantro leaves before serving.