Google+ Spices in the Cookie Jar: Eggplant fry/ Vazhuthananga mezhukkupuratti


Monday, May 5, 2014

Eggplant fry/ Vazhuthananga mezhukkupuratti

This is one of my all time favourite vegetable, give me Vazhuthananga mezhukkupuratti any day and I will be one happy person. I love everything about this veggie, from the royal purple colour, to the way it looks, to the way it tastes, plus it's such a versatile veggie... :) Sadly, W is not so fond of eggplants :( (he still eats it when cooked) so I don't get to cook it that often. There's only one other person who shares my love for eggplants, my little cousin M. I am pretty sure, together we can easily finish off a pan full of this eggplant fry. ;)   

Onion - 1 big sliced thinly 
Ginger - 1" piece bruised 
Garlic - 1 small clove 
Dry chilly - 2 
Curry leaves - 1 sprig 
Eggplant - 5 medium sized thinly sliced length wise 
Fennel pdr 1/4 tsp
Turmeric 1/4 tsp
Kashmiri chilly pdr 1 tsp 
Chilly flakes - 1 tsp (skip if you don't want it hot) 
Garam masala - 1/2 tsp 
Vinegar - 1/2 tsp
Salt to taste
Oil - 3 to 4 tbsp

Heat 3 tbsp oil in a skillet and fry the eggplants on high heat till they start browning.
Remove from pan and keep it aside.
Heat the rest of the oil and tip in the sliced onion, bruised ginger and garlic, saute till lightly browned.
In goes the curry leaves and broken dry chilly.  
Pop in all the spice powders saute till the raw smell disappears.
Pour a few tablespoons of water, vinegar and salt, and let the masala cook for a minute.  
Now add the fried eggplant to the masala and mix till it coats well on the eggplants.   
Add a little bit more oil if required and fry till nicely browned and crisp. 
Serve hot with rice. 

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