The Brinjal, the popular vegetable of the masses, is native to India. The most common variety, the glossy purple Brinjal is a familiar component of Indian curries.
This inexpensive vegetable was known as Malayan purple melon in China. There it was a common food item since 600 BC.May be the shape of first varieties that English speakers came across prompted them to call it as eggplant. The botanical name of Brinjal is Solanum melongena.
The other names are begun in Bengali, ringna in Gujarathi, baingan in Hindi, badane in Kannada,waangum in Kashmiri, vazhuthinanga in Malayalam, vange in Marathi, baigan in Orriya, kathiri in Tamil,venkaya in Telugu and the other names are Aubergine and Eggplant.
With Brinjal we used to do only sambar and poriyal ..why not try out kootu..try this and enjoy…
|250 g||Brinjal (cut lengthwise)|
|150 g||Shallots (sambar onions finely chopped)|
|½ cup||Moong dhal (payatham paruppu)|
|2 tsp||Rasam powder|
|Mustard seeds and urad dhal for sauting|
|Curry leaves ( little)|
|1 tsp||Fenugreek seeds|
|½ tsp||Asafoetida powder|
|¼ tsp||Turmeric powder|
|Salt (as per taste)|
- Cut brinjal lengthwise and chop the shallots.
- Pressure cook brinjal, shallots and moong dhal with little turmeric. keep for 2 whistle.
- Take a kadai with oil, saute mustard seeds, urad dhal, asafoedita and fenugreek seeds and curry leaves.
- Add the pressure cooked brinjal to it.
- Add rasam powder and salt.
- Mix well and keep in sim for 2 minutes
- Remove from fire and serve it hot with rice.