#brinjalfry #easywaytomake #quickcooking #eggplantfry #kathrikaivadakkal #shanthiskitchen #recipe
Today I thought of posting paneer peanut masala recipe but to my surprise I received so many messages to post this recipe hence sharing it here.
To get the brinjal fry with seperated but soft pieces 2 things are must.
1)The variety of brinjal should be fleshy and seed less,so select brinjals ( in Tamil we say with periya paavadai) in such a way that they should be firm ,the colour of the brinjals be mixed with purple & green or some good variety with almost same in size.
2)Use a broad flat based tawa/wok with long handle to accommodate the pieces without sticking to one another.
1)cut the brinjals in lengthwise and soak them in water mixed with salt & little turmeric powder for minimum half an hour before using it to remove the bitterness if at all any.
2) Heat 2 tbsp refined oil and crackle 1 tsp mustard,2 tsp broken / whole white urad dal and fry till the dal becomes golden ,then add in 30-400gm brinjals removed from the soaked water,add 1/4 tsp turmeric powder and add required salt,mix well with a thin ladder ,cover with a lid and cook for 5-7 minutes in medium flame till the brinjals are cooked soft but firm.
3) sprinkle 2 tbsp sambar powder,1/2 tsp Kashmiri chilli powder,1/4 tsp asafoetida powder,shake the pan well to get the spices mixed evenly ,add some more oil if required and cook in medium flame to get both the sides roasted.
Alternatively you can microwave the cut brinjal pieces with 1 tsp oil and little turmeric powder for 3-4 minutes mixed in between.after removing from oven add all the spices with salt ,mix well.do the tempering and add the semi cooked brinjals and continue in the same above method.
1)When you cook in microwave the brinjals would get almost cooked ,so the consumption of oil will be less than doing under the first method.
2)If you don't have sambar powder mix regular chilli powder and dhaniya powder and use.
3)if you have added more oil by mistake sprinkle some rice flour to absorb the excess oil
4) Always add the spice powder after the vegetables are cooked with salt to cook faster.