Eggplants Spicy Stir-Fry:

Other Names: Brinjal Varuval. Kathirikai Kara Poriyal. Kathirikai Thokku. Baingan Masala – South Indian Way. Brinjal Spicy Fry.

In my kitchen, basic fuzz-free vegetables are just more welcome! I want a hearty fare, at the end of the day…something that I tasted as a kid! Maybe, I would have fought for fixing ‘same kind of meal’ back then…however, the acquired taste has formed a thick memory for soul-food, now!

The seasonal approach is the basis of Indian cooking, which gets its appeal not from any exotic ingredients or complicated procedures and hi-five techniques, but by the fresh produce, tantalizing tastes, satisfying senses, and most importantly a hearty family dinner:)

So, there you go…I prepared this spicy brinjal fry, back home in India! Where native eggplants are just fresh from the garden. The good news is, my Mom appreciated me…in her own way, had her second helpings:) And am glad she said, it was just right! Aha, my collar’s up:):)

Ingredients:

Indian Eggplants 1/4 kilo sliced
Green chilies 2 sliced
Giant Red onion – largest 1 sliced
Garlic 7 cloves – crushed
Ginger 2″ grated
Tomato 1 large chopped
Curry leaves few
Cilantro leaves few
Salt
Turmeric
Chili powder
Tamarind paste 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Vadagam 1-2 spoons
Sesame oil 1 table spoon.

Method:

In a wide wok (preferably iron wok), heat oil. Add the spices and wait till they splutter well.

Followed by green chili, ginger, garlic and onions…fry real good.

Add salt, turmeric and chili powders. Further add tomatoes and tamarind, cover and cook.

Now stir-in sliced eggplants…fry real good. Continue cooking over low-medium heat, with a lid on. Once the veggies is tender, remove the lid and stir-fry over high…until all the moisture is evaporated…or until you achieve desired color and aroma.

Serve warm to go with plain steamed rice.