My relationship with brinjal had always been one of hate. I never got the chance to love it. I also believe not many people love it, at least have never heard anyone confess their love for brinjal until.. Well before I go there , let me finish my hate story about brinjal. I usually tend to eat anything my mamma used to give me though I used to [hmm.. whats the word I am looking for] prioritize the dishes. Dint understand? What I meant is I eat all the not-so-favorite dishes first and my favorite dish would be kept for the last. I guess its something like I felt that I dint want the taste of the best dish to get washed down by the rest. So my cutlets, fried fish/chicken , eggs would all be kept aside till the last. The point being, brinjal in all forms except fried brinjal used to be finished ( rather gulped down) first. I used to remember picking out the brinjals in the sambhar and finishing it off first. Ah, those were the days! 🙂
But I did really try to like brinjal. I remember for a buffet at a wedding reception,particularly asking for grilled brinjal with some other veggies. Dint do the trick for me :(. Then my mom started treating brinjal differently. Made me brinjal pickle which I adored.I will share the recipe some time later. But, still brinjal wasn’t on my favorite list.
As fate had it, I finally did find a person who told their favorite vegetable was brinjal. Any guesses? Yes .. my husband. I was flabbergasted. Now I really couldn’t go around cooking one vegetable he likes and a separate one for me. So I decided ok, my turn to give brinjal another chance. I have tried making brinjal in different ways. This recipe is one which I have made many times over the years. I have also learnt that all the flavor of brinjal is locked in its stalk. And aubergines can be used in pastas, grilled for a main course. Believe me , its a major turnaround for me.So, I would like to know if this recipe helped you overcome your hate. If no, I will still keep trying with my other recipes:)
Small brinjal – 6 nos
Onion – 1 small or ½ of a medium chopped
Garlic flakes – 10 nos chopped
Green chilly – 2-3 nos chopped
Chilly powder – 1.5 tsp
Turmeric powder – ¼ tsp
Asafoetida – a pinch
Fenugreek powder – a pinch
Buttermilk – 2 cups or[ curd – 1.5 cups and ½ cup of water]
Salt – to taste
Wash and pat your brinjals dry on a kitchen towel. In a small bowl mix together all the masala powders including salt. In this recipe , I have kept the stalks of the brinjal so wash them properly. You can remove it if you don’t like it but believe me it gives a good flavor to the dish. Now slit your brinjals like a cross on the side opposite to the stalk. Don’t cut it all the way through but bring the slit just up to the stalk. ( as in picture)
Once all the brinjals are slit, fill the slits with your masala mixture. Meanwhile heat your skillet and pour oil just enough to coat the bottom. Don’t pour too much oil because brinjals soak up a lot of oil. When frying if you feel the brinjals are getting dry you can add more oil then. So add in the brinjals and cover the skillet with a lid. This allows the steam that is trapped in to cook the brinjals faster. Flip the brinjals as you find its done. Drain the brinjals on a paper towel.
Now whisk your curd with water to a consistency you like. For me 1.5 cups curd and ½ cup water did the trick. You can add more water. Season with salt. Drop the brinjals into the curd.
In the same oil, saute onion, garlic and green chilly. Season it with little salt. We don’t want this to cook through . The onion should be still crispy. Once done, season this onion mixture on top of the curd.
Serve the dish warm.
Note: Please be careful when seasoning with salt, as salt goes in the brinjal mixture, the curd and the onions.
Brinjals don’t take a lot time to cook unlike other vegetables. How do you know its cooked? The fleshy part will turn translucent and will become soft.
The chilly powder I used was store bought and more spicy compared to the homemade one. So, 1.5 tsp did the trick. If you want it more spicy you can add accordingly. This dish is not spicy at all.
Please do drop in your comments as how you liked this dish.