Brinjal Masla Eggplant Aubergine Recipes

Steps:

• Julianne or dice small brinjal-eggplant.
• Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
• Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
• Grind ginger and garlic in some of the vinegar to paste.
• Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
• Add and fry garlic and ginger paste for 5 minutes.
• Add dry spices, fry 2 minutes.
• Add vinegar and tamarind, mix well for 1 minute.
• Add curry leaves and sugar, mix well.
• Add brinjal mix well and cook 1-2 minutes.
• Cool and bottle.

Steps:

• Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
• Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
• Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
• Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
• In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
• Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
• Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.

Steps:

• Wash the brinjals well, cut the stem, leaving the canopy in place and cut 3/4 of the length of each brinjal into a criss cross, leaving the attached at the other end.
• Heat two tablespoons of oil in a thick and wide pan and add the brinjals.
• Sprinkle some salt and leave the brinjals to cook until well done and soft.
• In the meantime roast the peanuts and sesame seeds.
• Switch off the flame and fry the coconut powder in the hot pan with the heat off.
• Using just enough oil roast coriander, cumin and red chillies.
• Pricked to a fork or knife, roast the onions on a low flame with the peel.
• Allow the roasted onions to cool and remove the peel.
• Blend all of the roasted ingredients along with the turmeric powder.
• Once all of the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again until it turns into a fine thick paste.
• Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
• In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract.
• Add water if necessary.
• Add salt and cook until the raw smell of the tamarind is gone.
• Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
• Garnish with the chopped coriander/cilantro leaves before serving.

Steps:

• Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
• While the eggplant is boiling, heat oil in skillet over med-high heat.
• Add onion, sauteing until clear/golden, about 5 minutes
• Add crushed garlic cloves and saute for added 2 minutes.
• Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
• Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
• Remove from heat.
• Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
• Serve hot and enjoy!