Do, you know, brinjal is actually a fruit but is cooked and eaten as vegetable. Brinjal is available all year, but is best in August and September. It offers antioxidants and is low in calories because it's almost 95% water, only 25 calories per serving(3 1/2 oz or 107g). I love the shape and dark purple colour of Brinjal. Of course, it's taste too.
I tried this dish with brinjal yesterday and couldn't wait to share with y'all. So, here i am posting two recipes in a week.
Brinjal(Indian Eggplant) - 1/4 Kg; Cut into bite size pieces
Medium Onion - 2; Chopped
Medium Tomato - 3; Chopped
Red chillies - 5-6
Oil - 3 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 4-5 leaves
Salt to taste
Heat oil in a kadai. Add red chillies and fry on medium. Add onion and fry for 2 minutes and then add brinjal, salt. Fry till brinjal gets cooked and then add chopped tomatoes. Fry till the tomato gets mashed and mixes well with the brinjal-onion mix. Let it cool for sometime and then grind to a thick paste. Heat the remaining oil in kadai and toast mustard seeds, urad dal and curry leaves. Add tadka to the chutney. Serve with idli, dosa and rice.
Brinjal is also a good source of folic acid, fiber, magnesium, pottasium, vitamin B6; it also has Vitamin C, Niacin, Iron, some protein, and pantothenic acid.
It's quite perishable, plan to use them within 4 days after buying them. Store unwrapped in a refrigerator crisper.
Choose firm, plump, smooth, smaller eggplant that are light for their size. The heavier, the more seeds; the more seeds, the more bitter.
Check out this cool link on EggPlant