Crispy Green Brinjal

You get the most novel types of brinjals (eggplant) in Karnataka – today I picked up small bright round green brinjals, with gentle lines of white and purple, and prepared a quick side dish to go with rice and dal. Here’s how you could make crispy green brinjal.

You Need:

• Round green brinjals (eggplant) – 250 grams
• Turmeric powder – 1 teaspoon
• Chili powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Salt – to taste
• Dry red chilies – 3
• Mustard seeds – 1 teaspoon
• Mustard oil – 2 teaspoons

How To Make Crispy Green Brinjal:

Wash and slice the round green brinjals into thin disks. Treat them to prevent discoloration.

Heat the oil in a wide non-stick pan. In sequence, pop the mustard seeds, brown the dry red chilies, and slide in brinjal slices – carefully, as they tend to sizzle and splutter.

Turn the brinjal slices around so that they get coated with the tadka evenly. Cook covered on medium flame for 3-4 minutes. Uncover, sprinkle turmeric powder, mix and cover again.

Uncover after another 2 minutes. Set the flame to medium-high and let the slices turn crisp. Keep turning them around for even cooking.

After 5-6 minutes, add the chili-coriander powders and salt. Mix well.

The brinjal slices are nearly done at this stage. Take care to stir carefully as they might break.

Cook for another couple of minutes till you get the right color and crispness. When the eggplant is done to your liking, take the pan off the fire.

Want your brinjal slices softer? Increase the covered cooking time, decrease the open cooking time.

Want your brinjal slices crispier? Decrease the covered cooking time, be prepared to drizzle a little more oil midway, and increase the open cooking time.

Serve crispy green brinjal on the side with boiled rice, dal and a tomato-based curry.