Brinjal Saar(Eggplant/Aubergine Gravy)

One long look into my refrigerator reminded me that a visit to the grocery store was overdue. For all I had in stock were two  brinjals(eggplant) and I was very lazy to make an elaborate recipe from any cook book .That’s when the Chef in me, awakened to experiment & innovate a quick fix dish. I gave it my best shot and the result was worth the try, we relished it with dosas for dinner.

When Jean Anthelme, the epicurean and gastronome, stated “The discovery of a new dish does more for the happiness of the human race than the discovery of a star,” he truly understood the powerful hold food had over the human mind and heart.

Yes! Food today, is more than a haphazardly thrown-together creation by us, to fulfil the rudimentary purpose of sating our hunger.

Well, the Brinjal Saar (Eggplant Gravy) recipe is my discovery dish that filled me with happiness, which I would like to hand over from my kitchen to yours. Happy cooking!

Ingredients:

  • 2 Onions (chopped for grinding)
  • 2 Tomatoes (chopped for puree)
  • 2 Brinjal (Cut in four) – I used the medium sized ones; the same dish can be prepared even with the small brinjals.
  • 1/2 tsp Garam Masala/Curry Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 3/4 tsp Ginger-Garlic paste
  • Pepper (As per spice required)
  • Salt to Taste.

For the Garnish, I used dry pudina(mint) leaves and Indian Pennywort(Brahmamanduki), if these ingredients are not available garnish with chopped coriander leaves.

Method:

 

  1. Grind onion to a fine paste.
  2. In a pan with oil, sauté onion till brown.
  3. Add ginger – garlic paste and fry.
  4. Then add tomato puree, continue to stir fry adding the rest of the ingredients except brinjal(eggplant).
  5. When the stirred masala emanates a flavoured aroma, add the chopped brinjal(eggplant).
  6. Add water (as per quantity of gravy required) and boil till brinjal(eggplant) is well cooked.
  7. Garnish with dried  pudina(mint)leaves and Indian Pennywort(Brahmamanduki)* or garnish chopped cilantro leaves.

*To know about the healing power and curative properties of Indian Pennywort check out the article under ‘Herbs that Heal’.

 

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