Brinjal is my all time favourite curry. Whenever this curry is made at home, I make sure that I have a large portion of it. I like the way my amma makes this recipe and I followed her method. My thatha and I are hard core fans of this curry. We take a ladle of curry, mix it with plain rice and eat it as such. Ya it is super delicious. But after my wedding, I almost stopped buying this vegetable since my husband doesn’t like it. But now, I have started using this vegetable again in my home. He also eats this vegetable. Because it has a lot of health benefits. They are low in calories and rich in fibre. It has a good amount of essential vitamins. It is also rich in copper, iron, manganese and potassium. Potassium helps in counter pressing (hypertension) effects of Sodium.
Brinjal – 1/2 kg
Vaangibath powder – 2 tbsp
Turmeric powder- A pinch
Salt – To taste
Gingelley oil – 1 tbsp
Mustard seeds – 1 tsp
- Wash the brinjals well and remove the stem.
- Cut the brinjal lengthwise into eight pieces and place it in bowl with water. This will prevent the oxidation and the brinjal will retain the colour.
- Pressure cook it with turmeric powder and salt for three whistles.
- Drain the water.
- In a kadai, add oil and splutter mustard seeds. Once they crack, add vaangibath powder and saute for a minute.
- Now add the cooked brinjals and mix well. If you wish, sprinkle a tsp of oil and vaangibath powder.
- You can serve this as a side dish for rasam rice, Podi potta kuzhambu rice and curd rice. Also you can mix this curry with plain rice and eat.