My daughter had been to Hyderabad recently and she came home with an amazing recipe for a side dish made with Brinjal.
Her friend's mother is a Bengali, married and settled in Andra (at present Telangana). This recipe resonated strong flavours and tastes exceptional with both Khichdi and Biryani.
Recipe is also pretty simple.
Ingredients:
Brinjal - 2
Curd - 3/4 cup
Salt to taste
Oil (preferably Vegetable) - 3 tbsp
Garlic - 4 cloves, finely chopped
Red chilly powder - 1 tsp (or more)
Hing / Asafoetida - 1/2 tsp
Curry leaf - 2 sprig, torn
Coriander leaf - 1 tbsp
Method:
Slit the Brinjal lenght wise with the stalk. Check for worms!!
Heat the oil in a heavy bottomed vessel and place the brinjal, flesh side down, reduce flame and cook covered till it softens.
Once the brinjal softens, remove the lid, and cook till the flesh gets golden brown. Flip and cook till the skin also nearly chars.
Remove from oil and place on your serving dish. Cool completely.
In the rest of the oil, add the garlic and once it turns golden add the red chilly powder. Turn off flame and add the curry leaf. Cool completely.
Beat the curd with the salt.
Pour this over the cooled brinjal.
Then pour the flavoured oil on top.
Dust with the hing / asafoetida.
And garnish with Coriander leaf.
Serve with Biriyani and Tandoori Vegetables and Pudina chutney!!
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