Since learning how to 'treat' brinjals before cooking, I don't mind cooking brinjals often as the cooking time is short and dish can be ready in minutes. You will probably see many fried brinjal dishes in time to come.
The brinjals is cooked to soft yet the bright purplish colour still stays. For this dish, I have added big long green and red chillies that is spicy but sweet. The brinjals are sweet when cooked, only little seasoning is needed. This dish takes only about 4 minutes to cook, aromatic, appetisingly good with rice. Nice vegetable dish.
Ingredients
1-2 medium size brinjals - cut wedges
some salt, oil and cornstarch
some sliced red carrots [for colour]
1-2 long green and red chillies - seeded and cut wedges
1 big onion - peeled and sliced
2-3 cloves garlic - sliced
Seasoning
some light soy sauce to taste
- Mix brinjals with some salt, oil and cornstarch. Toss and mix well. Set aside.
- Heat some oil in a non stick wok, add in brinjals and carrots. Spread out in a single layer if possible. Fry until slightly charred [about 2 minutes]. Push aside add in garlic to fry until aromatic.
- Stir in chillies and onions Continue to fry, then add in some light soy sauce for extra flavour and water. Toss well.
- Dish up to taste.
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