Brinjal is in season now. Deep violet, light purple and pale green, they come in a variety of colours. In summer, this nutritious vegetable is easy on the pocket too.
The brinjal is high in water content and has about 92% of moisture. Due to its low calorie content and high potassium content, it is suitable for diabetes, hypertensive and obese patients.
Here are some yummy recipes that can be cooked with brinjals.
Eggplant flavored with Peanuts
3 cups chopped Eggplant/Brinjal
1/2 cup Peanuts (raw or roasted)
1 tsp red Chili Powder (or more if you desire)
1/2 tsp Cumin Seeds
A pinch of Turmeric
2 tsp Oil
If using raw peanuts, roast them without oil.
Keep aside to cool. No need to remove the skin.
Then grind peanuts, chili powder into a fine powder. Keep aside.
Heat oil in a non-stick pan and add cumin seeds and curry leaves and saute.
Then add chopped eggplant pieces and saute well.
Add a pinch of turmeric, cover and leave the pan on medium-low flame until the eggplant becomes soft and cooked. Keep stirring now and then.
When the eggplants are cooked, add peanut powder and mix well.
Turn the flame to a low setting.
Keep the curry on low flame for some time without covering the pan.
Add salt as required and saute well for 2-3 minutes and switch off the flame.
Transfer the curry to a serving bowl and enjoy the yummy curry with rice or chapathis.