August or Shravan is the month where many people do not eat non –veg food and fast and are always looking out for interesting vegetarian recipes to try out . Here’s one which is easy to make and doesn’t take too much time I am sure will be liked by all who love brinjal or eggplant.
Ingredients:
• 3 medium sized eggplants (Brinjals - use Bharta Brinjals)
• 2 large onions finely chopped
• 2 medium sized tomatoes finely chopped
• 2 green chillies
• 1” pc. Ginger finely chopped
• Few coriander leaves finely chopped
• 1\4 tsp. garam masala powder
• 6 tbsp. Oil
• Salt and Pepper to taste
Procedure:
Slit Eggplants in half lengthwise. If eggplants are about 6-8 inches in length cut each half into 2 horizontally so you have four pieces from each. Soak in salt water and keep aside for a few minutes.
In a non-stick pan heat 4 tbsps oil and fry the eggplant pieces till golden brown on both sides. Remove from pan and keep on a clean white paper.
Topping:
Heat non-stick pan and put 2 tbsps oil. Add green chillies and ginger. Stir for a minute and add chopped onions. Saute for a minute or two, now add tomatoes, garam masala powder, salt, mix well and cover pan with fitting lid. Cook on low flame for a few minutes till tomatoes and onions are soft and blended. Put off flame. With a spoon spread the tomato mixture evenly on one side of each egg plant piece. Arrange eggplant pieces back in the pan. Garnish with coriander leaves, cover and cook on low flame for a couple of minutes till eggplant pieces are hot and soft. Serve. Goes well with dal-rice, or chapatti.
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