Deep-fried Brinjal
Steamed Brinjal
Brinjal by itself is very sweet. There are many ways of cooking it. It can be deep-fried, steamed or cooked in various types of curry like vegetable curry, fish curry or pajeri.
Deep-fried or Steamed Brinjal is one of the easiest dishes to prepare when we are in a hurry:
- Peel, wash and chop up 7 to 8 cloves of garlic. Saute them until they are fragrant. Set aside.
- Wash and chop up some chilies - either the big ones or the chili padi if you want your brinjal to be very spicy. Set aside.
- Wash and cut some spring onions.
- Wash and cut the brinjal into 3 parts width-wise if your brinjal is very long or 2 parts if it is shorter. Then cut into 4 parts, length-wise.
- Heat up the wok and when the oil is very hot, turn to medium heat and put the brinjal in. Dish out the brinjal pieces onto a serving plate when they are soft.
- If you are steaming them, bring the water in the steaming pot to boil. Put the brinjal into a metal plate. Place the place on the metal rack in the steaming pot when the water has boiled. Close the cover of the pot. Steam for 30 minutes and check to ensure all the brinjal pieces have softened. If not, increase the steaming time for another 10 minutes. Once they are soft, arrange them onto a serving plate.
- Pour some light sauce over the brinjal.
- Sprinkle the cut chilies onto them.
- Sprinkle the cut spring onions over them.
- Sprinkle the sauteed garlic onto the brinjal.
- Your dish is ready to be served.
