Eggplants / brinjals is one of our favorite vegetables. The aubergine or the bharta baingan is available all year around here and occasionally I can find the Japanese eggplant as well. Back in India, we get the round purple and green brinjals, but sadly I get those varieties not often here. I was so excited when I spotted these purple beauties in the market last week and I knew exactly what I wanted to make with them.
I had bookmarked this ennai kathirikai fry recipe from Chitra's Food Book. Chitra has got a lovely blog with a great variety of recipes from different cuisines. Thanks Chitra for the recipe, we loved it so much. The poriyal was packed with flavors and we actually didn't need any side dish. We had it some plain rice and ghee - yum! If you get smaller brinjals, it will be more tasty. Off to the recipe now!
Notes and Tips
- If you prefer less spice, add 2 or 3 chillies only.