Thursday, September 10, 2009
Before posting this recipe I thought I would google on this vegetable. I remember that eggplant was considered as 'King of Vegetables' at least during my childhood(not sure if this has been changed just like the 7 wonders of the world:)). There are two sets of people out there, one who eats eggplant like crazy and the other who doesn't like eggplant for whatsoever reason they have in their mind. Thankfully I fall under the first category, for here in the US I being a vegetarian have something to order in the non-indian restaurants that I visit.
Here are some interesting news that I gathered about this wonderful vegetable. Thanks to google!!. It's made my job pretty easy.
Nutrition facts about Eggplant:
* Low in Saturated Fat, Sodium, and Cholesterol
* High in Dietary Fiber, Folate, Potassium, Manganese, Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper
So what???
Here are some interesting news that I gathered about this wonderful vegetable. Thanks to google!!. It's made my job pretty easy.
Nutrition facts about Eggplant:
* Low in Saturated Fat, Sodium, and Cholesterol
* High in Dietary Fiber, Folate, Potassium, Manganese, Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper
So what???
Here comes the most important part
Its an excellent food to aid in weight loss, being low in calories and fat. Eggplant is a nutrient dense food, which will help you feel full, and there are almost no calories in eggplants.
It sometimes turns out bitter becoz of the numerous small, soft seeds which are edible, which contains an insignificant amount of nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.( I better ask my dad not to consume eggplant as he claims to be 'orthodox).
Here are the types
Chinese Eggplant
Indian Eggplant & Indian Paint Eggplant
Japanese Eggplant
Pingtung Long Eggplant
Thai Eggplant
White Eggplant
Wow I never knew there were these many types of eggplant.
Alright I know what you are thinking. Why is this there in the food blog. So before you could close this blog I will move on to the recipe for today.
Ennai kathirikai kuzhambu(Brinjal subzi)
Indian Eggplant & Indian Paint Eggplant
Japanese Eggplant
Pingtung Long Eggplant
Thai Eggplant
White Eggplant
Wow I never knew there were these many types of eggplant.
Alright I know what you are thinking. Why is this there in the food blog. So before you could close this blog I will move on to the recipe for today.
Ennai kathirikai kuzhambu(Brinjal subzi)
This is my patti's contribution. She is an awesome cook and I really relish her cooking. She never bothers to add an extra amount of oil to any of the dish that she prepares.
Ingredients:
Small Indian Brinjals - 1/2 kg
Small onions - 200 gms
Large onions - 1 no
Dhania - 2 tbsps
Red dry chilli - 8 nos
Cumin seeds - 1 tbsp
Turmeric powder - 1 tbsp
Coconut - 1/2 cup
salt - as required
mustard - 1 tsp
Tamarind paste - 3 tbsps or
Tamarind - gooseberry size
oil - 1 cup
Method:
1. Make sure u pick very small brinjals and also all of them are relatively of the same size(To ensure all are cooked evenly).
2. Wash the brinjals and make 2 slits lengthwise on either sides. Both the slits should be perpendicular to each other.(here comes my childhood math) and soak them in water.(this is to save its color).
3. Cut large onions.
4. Peel the small onions and keep it aside.
5. Grind the coconut, small onions, dhania, cumin seeds, turmeric, red chilli, tamarind paste or extract and salt with required amount of water.
6. Stuff this paste between the 2 slits that were made to the brinjals.(its a bit time consuming).
7. Let this filling stay untouched for 15 min for the brinjal to incorporate all the masala items.
8. Heat oil in a pan, add mustard, let it splutter
9. Now add the cut large onions. Fry till it turns translucent.
10. Add the prepared brinjals one by one slowly.
11. Add little water to left over masala and pour on top of the brinjal.
12. Simmer the heat and close the pan with a lid.
13. Turn over the brinjal occasionally.
14. If there's enough oil turning over the brinjal occasionally shouldn't be a problem.
15. When its completely cooked, remove the lid and let it stay like that for some more time until all the moisture has evaporated.
15. Switch off the flame.
16. This goes well with almost anything like dosa, roti, plain rice, curd rice, etc. I always mix this with rice and Nellikai curd pachidi is an apt side dish for this.
All of you who don't like brinjal please try this recipe and you would never know why you disliked this wonderful vegetable. And of course all others do try and give your comments
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when I read this post just thought of mentioning me prepared the same dish today @ place very similar just a bot maharashtrian style :)
Will soon post it on my blog :)