Eggplant | Brinjal | Aubergine

It is grossly neglected, this vegetable. I love it, though. I love the big round ones for my bharta, the tiny ones for stuffing and frying into deliciously unhealthy meal. But my new favorite are the oblong ones. So here goes a very simple but gorgeously mouth-watering curry for you.

the oblong  ones

the oblong ones

Ingredients for two servings:

  1. Eggplant, preferably one oblong or two thin and long ones; cut into cubes
  2. Potatoes, two medium sized; cut into cubes
  3. Tomatoes, two-three medium sized; sliced
  4. Onions, one large; chopped
  5. Green chilies, one-two; chopped
  6. Spices: red chili, turmeric, garam masala, salt
  7. Cooking oil, one tablespoon

The simple steps:

  1. In a pressure cooker (you must have one if you are an Indian! Else, use a frying pan with lid), add the oil and let it heat.
  2. Add the chopped onions and tomatoes and stir until the onions turn pink and tomatoes tender.
  3. Add some turmeric, red chili, and mix well.
  4. Add the cubed eggplant and potatoes, and one glass of water.
  5. Sprinkle salt as per taste and stir.
  6. Shut the pressure cooker (or put that fancy lid, you fake-Indian!) and leave it on slow flame for five to eight minutes.
  7. Add garam masala and chopped chilies, mix well. Serve hot with rice or bread of your choice.

This is a very typical north Indian style of cooking and when I say north India, I mean Uttar Pradesh, not Punjab. :p


3 Responses to “Eggplant | Brinjal | Aubergine”

  1. winslie gomez Says:

    Timely post as I just bought four eggplant (because they were reduced in price)and wondering what should I do with them.


  2. winslie gomez Says:

    Great! did it in a wok and lid. (Destroyed the wee valve in the P-cooker).
    Cheers and Thanks

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