Parboiled Brinjals (partial recipe)
A simple colonial-era Indian preparation of young brinjals (aubergines) that are gently parboiled until just tender. This is a foundational step, likely intended as a base for a larger dish.
Ingredients
- 8 whole young brinjals (approximately the size of a small hen's egg) (Choose small, young brinjals (baby aubergines/eggplants) that are roughly the size of a small hen's egg. They should be firm and unblemished.)
Instructions
- 1Rinse all 8 brinjals thoroughly under cold running water. Leave them whole with their stems on — keeping the brinjals intact prevents them from absorbing too much water during parboiling.
- 2Fill a large saucepan with enough water to fully submerge all 8 brinjals. Place the pan over high heat and bring the water to a rolling boil.
- 3Carefully lower all 8 whole brinjals into the boiling water. Reduce the heat to medium and cook for 5 minutes. Parboiling means only partially cooking the brinjals — they should be just beginning to soften on the outside but still firm at the centre. To test, pierce one with a skewer or the tip of a knife; it should enter with a little resistance. Do not overcook, as the brinjals will likely be cooked further in a subsequent step of the full dish.
- 4Using a slotted spoon, carefully lift the parboiled brinjals out of the water and transfer them to a colander or a plate lined with a clean kitchen towel. Allow them to drain and cool slightly before proceeding with the rest of the recipe they are intended for.
You Might Also Like
Brinjal fritters
Tender slices of par-boiled brinjal (eggplant) are coated in a light batter and fried until crisp and golden brown, then finished with a dusting of salt. A classic colonial Indian snack or side dish that is simple and satisfying.
Eggplant Pickle (Achar Vengananu)
Whole tender eggplants are transformed into a tangy and savory preserve in this traditional Parsi pickle recipe. The process involves gently boiling and sun-drying the brinjals to achieve a unique, meaty texture before soaking them in a robust vinegar-based spice blend of mustard, cumin, and jaggery. This sweet, sour, and spicy condiment pairs perfectly with simple dal and rice or fresh rotis.
Brinjal Burta (Roasted Eggplant Mash)
A traditional Indian dish of roasted eggplant mashed with mustard oil, onions, chilies, and lime juice. Similar to baingan bharta, this smoky, tangy side dish is perfect with rice or flatbreads.
Bringal Bhahjee (Eggplant Stir-Fry)
A simple Indian vegetable dish featuring sliced eggplant marinated in aromatic spices and fried until golden. This bhahjee (dry vegetable preparation) is a flavorful side dish that pairs well with rice or flatbreads.