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Brinjal, also known as eggplant or aubergine, plays a significant role in Indian cuisine, contributing to everyday cooking. Recognised for its versatility, brinjal pairs well with various dishes and is a staple vegetable due to its absorbent nature. Typically purple, spongy, and absorbent, it absorbs oils and flavours, making it a crucial element in cooking. When it comes to South Indian cuisine especially, the dishes created with brinjal in Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, and Telangana are simply too delicious to miss out on.
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Often cooked with coconut oil, coconut milk, and grated coconut, these South Indian-style brinjal dishes are simply too flavour-packed to say no to. Of course, there is always a good deal of flavour added to these dishes with typical South Indian temperings of mustard seeds, dry red chilies, and curry leaves. Add a whole range of spices available in these states, and brinjal dishes cooked in various South Indian styles are simply heavenly, especially when paired with rice, chapati, and other flatbreads.
Wondering which South Indian-style brinjal dishes to try out? Here are five perfect examples of the depth of flavours South Indian cuisine can bring out in the humble brinjal.
Kathirikai Sambar:
This dish is one of the most commonly served sambar in the South-Indian weddings, feasts, or any celebrations in general. In Tamil, the word “Kathirikai” means brinjal. This dish is drool-worthy due to the taste brinjal enhances when it is served with rice. The red chilies, garlic, shallots, and curry leaves are roasted in oil until the onion turns golden brown after tempering mustard and curry leaves. The sliced tomato is added with turmeric powder, chili powder, brinjal, cooked urad dal, and salt. In kathirikai sambar, the brinjal is so tender, and due to its absorbing property, the sambar compliments the brinjal and vice-versa greatly. Kathirikai Sambar is also great with Idli, dosa, or any rice and savory-related dishes.
Ennai Kathitikkai Kuzhambu:
In Tamil, “Ennai Kathirikkai Kuzhambu” means brinjal curry. The center-sliced eggplants that are roasted in the sesame oil. The red chilies, garlic, shallots, and curry leaves are roasted in oil until the onion turns golden brown. The tomato puree is added to it with coriander powder, chili powder, salt, and tamarind sauce. The masala made up of roasted fenugreek, chana dal, roasted peanuts, coriander seeds, and sesame seeds are also added. The curry of brinjal is ready to serve after adding the roasted brinjal to it. This dish is extraordinary with piping while streamed rice. If you try, you will keep on trying this delicious dish.
Vangi Baath:
This popular dish is from Karnataka. In Kannada, “Vangi” means brinjal, and “Baath” means rice. The chana dal and urad dal, coriander seeds, fenugreek, cumin, pepper, cloves, and cinnamon are dry roasted for powder along with oil-roasted red chilies. In a pan of heated oil, the mustard, green chilies, peanuts, curry leaves, and brinjals are tempered and roasted. To it, tamarind sauce and salt are added and it’s cooked for some time. The hind powder gives that flavour along with the dry roasted ground powder. The gravy is mixed with white rice and is good to go to be gulped heartily!
Vankaya Fry:
In Telugu, “Vankaya” means brinjal. This is one of the simplest and tastiest dishes. In a pan, the groundnut, coconut piece, and sesame seeds are dry roasted. To this, garlic, cumin, and chili powder are added and powdered. In a pan, mustard seeds, Toor dal, urad dal, red chilies, salt, turmeric powder, and brinjal are roasted well. Then the powdered ingredients are added to the dish. This vankaya fry is a great accompaniment to the white steamed rice or a side dish to any lentil curry to enhance the spices of the list.
Vazhuthananga Mezhugupuratti:
In Malayalam, “Vazhuthananga” means brinjal, and “Mezhugupuratti” means fry. This is the simplest dish and is served hot with white steamed rice. In a pan of hot coconut oil, the mustard is tempered. Brinjal and chopped onion are added to the pan to be cooked. After some time, turmeric powder, chili powder, and salt are added. This is a delicious household dish of Kerala.
These are some of the dishes are make eggplants tastier. This vegetable is the star ingredient in many dishes if you know how to inculcate it. South- Indian dishes predominantly use eggplants in the dishes. Try out these and taste the wonders of the dishes yourself.
