Unlike regular pepper the sweet kick of coconut and tangy tomatoes takes the regular pepper eggplant dish to a whole new level. Try and get amazed!
Prep time: 5 minutes
Cooking time: <15 minutes
Brinjal, eggplant, aubergine, baingan or katharikai however you may be familiar with this veggie depending on the place you live. Although a lot of people don’t like its taste, if you cook it well, it can be extremely delicious. In my family most of my aunts, my mom, sister and brother ain't a big fan of Eggplant/Brinjal unlike myself, which made me the luckiest person in the world because I had to share my brinjal portions only with my dad which I was fine with.
Enough of my story and lets go into the details of why you should try this recipe at least once in your life. Speaking in Health aspects, Aubergine, Eggplant / Brinjal is low in fat and carbohydrates and high in iron which is very essential for women. Its recommended that you should include this vegetable at least once a week. this dish is one of the best to help you get rid of cold in a natural way.
Brinjal/Eggplant is high in water content and thus when cooked it needs help in enhancing the taste. Just like a good painting needs the right proportion of colours so even a good dish needs right amount of flavours to bring out the real taste of it. I inherited this recipe from Kittyma. This eggplant/Brinjal pepper masala recipe has all the right flavours in it which makes it delicious even for people who don’t like eggplant/brinjal.
Small Eggplants (big aubergine), into chunks
onion, finely chopped
tomato, finely chopped
ginger garlic paste
Pepper masala paste
Sesame Seeds (Optional)
1. Start by preparing the vegetables. After dicing the Eggplant/Brinjal put them in a cold water. This will help them to stop oxidizing and discoloring.
2. Make the pepper masala paste. Add coconut, coriander seeds, cumin seeds, sesame seeds, pepper corns, green chilies and grind it into a coarse paste.
3. Heat oil in a pan, add mustard, fennel and allow the seeds to pop.
4. Then add onion, a pinch of salt and saute in oil till the onions turn golden brown.
5. Now add ginger garlic paste and satue until the raw flavor goes and add tomatoes and cook until mushy.
6. Then add Eggplant/Brinjal, a pinch of salt and cook on a medium flame with lid on for about 5-8 minutes and stir in between.
7. Finally add the paste with little water and cook until all blends together for the last 3-5 minutes or until desired consistency.
8. Finally garnish with some coriander leaves and your dish is ready to be served with hot rice.
1. If you're out of ripe tomatoes you can substitute with a pinch of dry mango powder at the end of the cooking. 2. You can mix this with rice and make it a lunch box menu as well. 3. Do not store it for more than a day or two since it has coconut. Make it fresh and eat it fresh.