Brinjal Masala

After a long hiatus I finally found the inspiration to blog again. The inspiration (or rather the lack of you will soon realize) came from the show "The Next Food Network Star" on Food Network. I was very thrilled to find that a desi - Nipa Bhatt - is one of the contestants in this show. But I was soon disappointed when the dish she prepared for her challenge was "Sukhi Bhaaji" which she translated as Curried Potatoes (??!). The ingredients were simply potatoes, curry powder and salt. Come on Nipa, there's so much more to Indian cooking than sprinkling curry powder on fried aloo! I hope you do us proud in the next episode and give Indian cooking its due!

Our move across the country completed, and with the house finally furnished to habit, I decided do some cooking. Its really hard to cook when you are tempted by so many nice places to eat out right outside your door. Good for the palate but not for the wallet!!! However I am very excited that this city offers me all varieties of Indian produce....and so brinjals, okra, drumsticks and tinda which were rarities for me have become a regular part of my meals.

I really love the Indian eggplant - it can be fried (simple curry) or roasted (as in Baigan Bartha) or mashed (as in masiyal) and always tastes delightful in any form. My spice tooth (if one exists) led me to come up with this brinjal side dish which can be prepared quick and goes with rice and rotis.



Assemble
1 onion
1 tomato
6 medium sized brinjals
curry leaves for tadka
cilantro to garnish

Grind to a fine paste
3 stalks of mint leaves
3 tbsps of fresh grated coconut
1 tbsp cumin seeds
1 tbsp coriander seeds
4-5 dried red chillies
3 cloves garlic

Method

• Slit each brinjal into 8 long pieces. Fry the brinjals in little oil till the brinjal becomes soft and beings to change color. Remove from heat and set aside.
  
• Finely chop the onions and tomatoes.
  
• Take 1 tbsp oil in a wok, add some cumin seeds and curry leaves for tadka and then add the onions. Fry till transparent.
• Now add the tomatoes and fry till soft.
  
• Add the ground paste to the onions and tomatoes and fry till the raw smell of the masala fades (approx 5 -7 mins).
  
• Add the half cooked brinjals to the masala and season with salt.
  
• Saute the brinjals for another 10 - 15 mins till they are well cooked.
  
• Garnish with cilantro.