Brinjal/Eggplant Stir Fry
A flavorful South Indian brinjal stir fry featuring coconut and coriander seeds, perfect as a side dish with chapati or rice.
Ingredients
- 3 units Brinjal (Preferably violet/purple long ones)
- 2.5 tablespoons Chana dal
- 1 tablespoon Split and Skinless Urad Dal
- 5 units Curry leaves
- 4 tablespoons Oil
- 1 teaspoon Turmeric
- 2 teaspoons Salt (Adjust to taste)
- 0.33 cup Coconut (grated)
- 0.33 bunch Coriander leaves
- 1 pinch Hing
- 1 teaspoon Mustard seeds
- 1.5 tablespoons Coriander seeds
- 4 units Dry red chillies (Adjust to desired spice level)
More recipes using Brinjal
Indian - Tamil
Oil Brinjal Gravy
This is a wonderful dish for white rice. The brinjal melts in your mouth while eating.
Indian - Andhra
Stuffed Brinjal Masala
This is an Andhra dish and is a semi-gravy curry. It pairs well with Chapati.
Indian - Kerala
Vazhuthinanga Mezhukkupuratti
A traditional Kerala-style brinjal fry, known as Vazhuthinanga Mezhukkupuratti, featuring brinjal and onions marinated with spices and cooked to perfection.
Instructions
- 1In a pan, dry roast coriander seeds, chana dal, and dry red chillies until aromatic. Add a teaspoon of oil and continue roasting until the dal turns light brown. Allow to cool, then grind into a coarse paste.
- 2In another pan, heat 3 tablespoons of oil. Add mustard seeds and allow them to splutter. Add urad dal, hing, chana dal, and curry leaves, sautéing until the dals are light brown. Incorporate the brinjal, salt, and turmeric, mixing well. Cover and cook for 6-8 minutes until the brinjal is tender.
- 3Remove the lid and add the ground spice paste from step 1 and grated coconut to the pan. Sauté until the raw aroma of the spices dissipates, approximately 2 minutes.
- 4Garnish the stir fry with fresh coriander leaves and serve hot with chapati or rice.
