Make Brinjal Bhaji (Egg Plant/Aubergine Curry) Easy Way

Brinjal alias Baingan alias aubergine alias egg plant.

I was (and am still) not a fan of Brinjal (aubergines). This is one of my all time favorite side dishes. I like eating this especially with hot chapatis. I somehow do not like it with rice. But my husband loves it with rice and chapatis. This may not be an overly popular dish due to the fact that it is invariably oily because of the nature of aubergines which act like sponges. But i do love it when it's done really well. I always cook with minimal oil.

But the benefits of eating brinjal are many. One of my cousins used to sweat a her feet and palms a lot. She sweated profusely that she even found it difficult to walk in her sandals, since they slipped due to the sweat. Once I took her to a shoe shop and while trying a new sandals, the salesperson noticed her condition and told us that his sister too had a similar problem but someone suggested her to eat lot of brinjals and since then his sister found great relief to this profuse sweating. My cousin also started eating brinjals and we were surprised by the result. Ever since that incident, I also started eating brinjal curry and I started recommending brinjals to others.

Here I'm presenting you three quick brinjal recipes that are tasty. These recipes could be so easy that even singles or bachelors can try them. These 3 variations of brinjal are ideal to be eaten with rice or chapati.

Recipe I :

Ingredients (for 4):

Brinjals 225gm

Bengal Gram Flour 30gm

Chilli powder 5gm

Soda bicarbonate 1 pinch

Turmeric 1 pinch

Salt to taste

Oil to fry

Method:

Wash and slice the brinjals into thin roundels. Apply turmeric and salt.Make a batter with gram flour, Soda bicarbonate, Chilli powder and water. Dip slices of brinjals in batter and deep fry. Drain and serve hot with rice or chappathis.

Recipe II:

Ingredients:
200g - brinjal
2 - onions, medium
2 - tomato, medium
6 - green chillies
1/4 tsp - mustard seeds
1/2 tsp - urad (blackgram) dal
1/4 tsp - cuminseeds (jeera)
8 - curry leaves
2 tsp - chopped coriander
1 to 2 tsp - oil
A pinch - turmeric powder/haldi
Salt to taste
1/2 tsp - tamarind paste (optional)

Method
Cut brinjal, tomato and onions into big pieces. Cut chillies into 2 to 3 pieces.Cook them in a little water along with salt and turmeric powder till soft. Remove and drain the liquid if any and mash them.Prepare tempering and pour over mashed vegetable mix.Add tamarind paste, drained liquid, stir and keep on fire for 2-3 minutes in low flame. Add chopped coriander before removing.Serve with plain rice/poori/chappathi.

Recipe III:

Ingredients :

Brinjals 4-5 Nos

Bengal Gram Flour 30-35gms

Chilli powder 1 tsp

Turmeric 1 pinch

Salt to taste

Asafoetida 1 pinch

Oil to fry

Method:

Wash and slice the brinjals into thin slices/roundels. Make a batter with gram flour, Chilli powder,turmeric,salt,asafoetida and water. Dip slices of brinjals in batter and deep fry. Drain and serve hot.It is a tasty evening snack.