May 23, 2018, 10:40 am IST
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Esgee's Kitchen

Esgee's Kitchen
An Affair with Brinjals

An Affair with Brinjals

Esgee, Aug 01, 2017

 Brinjals  in Coconut  milk

Prep time-15 mins     Cooking time-20 mins

  • 4 large brinjals cut into 1 inch pieces              
  • 1 tsp chilli powder
  • ½ tsp turmeric powder                                  
  •   1 tsp coriander powder
  • ¼ tsp pepper powder                                    
  •   a pinch of cumin seeds (jeera)
  • A pinch of aniseeds (saunf)                          
  •   2 cinnamon sticks of 1 inch
  • 4 cloves                                                            
  • few curry leaves
  • ½ cup thick coconut milk                                
  • 1½ cups  thin coconut milk                        
  • 1tsp long slices of ginger                                
  • 2 tsp vinegar
  • 10 garlic cloves                                                
  • 4 green   chillies slit
  • one large onion sliced                                    
  •  ¼ cup veg oil      

Make a paste with half the quantity of chili powder and turmeric with some salt.  Smear paste over brinjal  pieces. Set aside for about 10 minutes. Fry in oil and drain. Now grind coriander, rest of chillI and turmeric, pepper , cumin , aniseeds, cinnamon, cloves to fine paste. In a wok, heat a little oil and fry mustard . When it crackles add sliced onion , garlic , ginger, green chili and curry leaves. Remove from fire and set aside. Now sauté ground  masala paste in same oil over slow fire. Pour 1 ½ cups of thin coconut milk. When it begins to boil, lower  the  flame and add fried  brinjals ,vinegar and salt to taste. lastly add thick coconut milk, mix well and remove quickly. Serve hot with rice or roti

Stuffed  Brinjal

Prep time-10 mins     Cooking time-20 mins

  • 6 medium sized brinjals                                
  •  2 large onion sliced
  • ¼ cup peanuts                                            
  •   ½ tsp cumin
  • 2 tbsp sesame                                                
  • ¼ cup grated coconut
  • 1 tsp ginger-garlic paste                                
  • 1½ tsp chilli powder
  • 1 tsp coriander powder                                  
  • ¼ tsp garam masala
  • ¼ tsp tamarind paste                                    
  •  1 large spoon melted jaggery
  • ¼ tsp turmeric powder                                  
  •  salt to taste
  • 2 tbp  veg oil                                                      

Select tender brinjals . Slit leaving stalks on. Roast peanuts, sesame   and coconut lightly. Grind and add salt to salt . Stuff into brinjals . Fry brinjals on low flame and transfer to plate. Add oil to pan and fry sliced onion till golden. Add ginger-garlic paste and fry till raw smell goes. Switch off the pan. To this add turmeric, chilli, coriander, cumin, garam masala, tamarind and  jaggery . Turn on flame and fry lightly. Add fried brinjal and toss with masala carefully. Add salt if necessary. Stuffed brinjals are ready.

P.S. Adding a pinch of salt to onions when frying helps them brown quickly and adds to the flavor of the dish.

Easy Eggplant (brinjal)

Prep time-10 mins     Cooking time-40 mins

  • 1 large, round eggplant, peeled and sliced into ½ inch discs      
  •   4 tbp  mayonnaise
  • ½ cup seasoned bread crumbs                                                    
  •  2 tbp olive oil (veg oil)

Preheat oven to 300degrees. Coat each brinjal slice on both sides with mayonnaise. Press into salt and pepper seasoned bread crumbs. Coat crumbs on both sides and place in baking dish. Repeat with all slices. Drizzle a little oil over it and bake for 20 minutes. Flip over the slices and bake another 20 minutes till brown.

Delicious Easy Eggplant is ready to be served





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