A weekday meal should consist of dal, chawal, sabzi, and roti. We get to enjoy a balanced and nourishing dinner every day with various dal and sabzi combinations that will calm our soul and strengthen our body. The vegetable brinjal or eggplant is one that is frequently eaten as a side dish. Although many people don't particularly like this side dish, this underappreciated vegetable may be used to make some of the most mouthwatering Indian recipes. Since they were first domesticated thousands of years ago, eggplants have been grown in China and India. The eggplant was introduced by the Spanish Moors to southern and eastern Europe, where it quickly gained popularity.
Despite being brought to the Americas by early New World explorers in the 1500s, eggplant never took off. Due to the fact that the plant belonged to the Nightshade family, well known for Deadly Nightshade, Americans harboured mistrust towards the plant for a long time. This family includes potatoes, tomatoes, and eggplants, and many Americans believed that these foods were deadly. Two types, Large Purple and Early Purple, are recognized in the 1848. They were identified as egg plants, or melongena as he called the plant, and described as follows: "This vegetable is a native of Africa; therefore, the name Guinea Squash by which it is recognized in the southern states.
Ingredients:
- Brinjal – 250 grams
- Chana dal – 1 teaspoon
- Cumin seeds – ½ teaspoon
- Pepper – ½ teaspoon
- Coriander seeds – 1½ teaspoon
- Fenugreek – ¼ teaspoon
- Dry chilli – 4 to 5
- Sesame seeds – 1½ teaspoon
- Oil – 2 tbl spoon
- Mustard – ¾ teaspoon
- Onion – 1
- Chopped garlic cloves – 5
- Curry leaves
- Tomato – 1
- Turmeric powder
- Tamarind juice of amla size
- Coriander leaves
- Salt
Method for Preparation:
- Wash and slice the brinjals/eggplants into small, long, thick slices before placing them in a big pan.
- Cook the eggplant slices in oil after adding adequate oil, garlic, green chilies, and salt and mixing thoroughly (you do not need to deep fry the eggplants, just coat with enough oil and lightly stir fry).
- Stir everything together in the pan before adding the water, turmeric powder, cumin seeds powder, and red chilli powder as well. Bring the mixture to a boil.
- When the mixture begins to boil, turn down the heat to low and let the mixture simmer for 2 to 3 minutes, or until the eggplants are almost soft.
- In the meantime, wash the tomatoes, chop them into slightly thick, long slices, and add the tomato slices to the pan.
- When everything is thoroughly combined, covered, and simmered at medium heat for 6 to 8 minutes, the tomatoes and eggplants should be cooked through and soft.
- Open the pan, add the remaining ingredients—coriander powder, garam masala powder, and black peppercorns—and stir well. Let the mixture simmer for two minutes over low heat.
- The delectable eggplant tomato curry is now ready to be served. Add the additional 1 tablespoon of coconut oil and curry leaves, stir well, and simmer for 1 more minute. Take your pick of rice, chapathi, or poori to go with the delicious tomato and brinjal dish.
The eggplants are now grown in great quantities specifically for the Philadelphia market and are used in stews and soups as well as being sliced thinly and fried. In the latter form, they resemble similarly cooked oysters very closely.