Brinjal and shallots stir fry

Brinjal is also known as aubergine or eggplant. It’s known as Kathrikai in Tamil and Baingan in Hindi.

Brinjal is a versatile vegetable. It can be used in recipes that require braising, stir frying, baking, deep frying, roasting etc.

This is one vegetable that my whole family is fond off. So I make many recipes using brinjal. This recipe is something that I made for the first time today. I have made use of Marathi moggu first time. Have to say it has added a great aroma to the dish. And the addition of shallots have a added a very mild sweetness to this dish, creating a fantastic balance to the flavours 🙂

· Brinjal is a good source of dietary fiber and minerals like manganese, copper and potassium.
· It is also a good source of Vitamin B1 (thiamin), Vitamin B6, folate, magnesium and niacin.

· Brinjal contains phytonutrients which include phenolic compounds. These compounds act as antioxidants. Two such phytonutrients are chlorogenic acid and nasunin which are potent antioxidants and thus prevents formation of free radicals, thereby protecting cell membranes from damage.

Kapok Buds or Marathi Moggu, best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is called moggu in Kannada and mogga in Telugu which literally means a bud.

Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine.

Ingredients

Brinjal- 1/2 kg
Shallots( sambar onions)- 1 cup
Oil- 1 and 1/2 tbsps
Mustard- 1 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Hing- 1/4th tsp
Curry leaves few
Turmeric powder- 1/2 tsp
Amchur powder- 1/2 tsp
Salt to taste
Sugar- 1/2 tsp

To roast and grind

Urad dal- 1 and 1/2 tbsps
Chana dal- 1 and 1/2 tbsps
Coriander seeds- 3 tbsps
Red chillies- 4- 5
Cloves – 2
Cinnamon stick- 1/2 inch
Marathi moggu( kapok buds)- 1
Badam flakes- 2 tsps

Method

Peel and wash shallots.
Wash and cut brinjal into cubes and keep it immersed in water till used.
Roast the spices in very little oil. Cool and grind to powder along with badam flakes.

Heat oil in a heavy bottom pan.
Add mustard. When it starts spluttering, add urad dal, chana dal, curry leaves and hing.
Sauté for few seconds and then add shallots.
Cook till shallots become pale pink.

Drain and add brinjal, salt to taste, turmeric powder, amchur powder and sugar.
Mix well. Reduce the flame. Close the pan with a lid and cook till the brinjal becomes tender.