There is some inherent goodness with the bringjal/eggplants/aubergine. With its mild bitterness, and soft fleshy texture, tastes great when cooked with right ingredients. Across the country you find the ardent admirers of brinjal. We are no exceptions to it. We love brinjal in most of its forms.
There are different varieties of brinjals available in Indian local markets with various colours/shapes and sizes. The one which used in this recipe are normally the bottled shaped purple brinjal.Though you are free to use any other variation, bigger size is prefered as the roasting and peeling the skin would be less tedious.
I was introduced to Khatiawadi style eggplant by dear friend Archna long ago. We all loved it so much that I went ahead and searched for the authentic recipe with the Gujarathi community old ladies, living in my neighbour hood (I find many wonderful home-cooks in here……Feel blessed to know them, and …of course thank you people for sharing the food and recipe with me. That means so much.)
A quick, fresh and easy recipe, which can be served as a side dish with rotis/Indian bread or with a hot steamed rice.
- 1/2 kg brinjal/eggplants/aubergine (Approximately 2 big brinjals)
- 3 medium size red onions
- 3 medium size tomatoes
- 3-4 green chilis-slit
- 1 tsp roasted cumin powder
- 1 tsp red chili powder
- 1/ tsp turmeric powder
- 1 tbsp garam masala powder (optional)
- 1/2 tsp mustard seeds
- 2 tbsp vegetable oil
- pinch of hing
- Salt to taste
- 3-4 Strings of cilantro (Optional – for garnishing)
Place the eggplants directly on the flame. Monitor the continuously, Once the eggplant skin is charred turn it with a tong. Roast it until done, may take 6-8 minutes.
Finely chop onions, tomatoes, green chilli and keep it aside.
In a wok heat the oil, add in the mustard seeds, once it starts spluttering add in the asafoetida (hing), chopped onions, tomatoes, slit chilies and salt. Saute them till onions turn translucent.
Sprinkle cumin powder, turmeric powder, red chili powder, garam masala (if using) and mix well. Cook for a minute more, and stir in the chopped eggplants. Taste and adjust the salt at this level.
Garnish with cilantro leaves and serve hot.