Aubergine (eggplant or brinjal) fry

It amuses me how this vegetable has different names in different countries. I have grown up calling this 'brinjal'. While living in the US, I got used to 'eggplant' and now living here in the UK, I call it an 'aubergine'. Whatever the moniker, I do love this vegetable. Most supermarkets here carry the big purple variety. These are lovely when grilled, baked or fried, but for Indian dry dishes I like to use the long, slender ones. They contain less water, so the end result is not mushy. The smaller round ones are perfect for stuffing.

I have been trying to grow them in the garden for the last couple of years. The first time I got exactly one fruit, but it was of good size. Last year was a total disaster as the unpredictable weather caused the plant to wilt and die. Hoping third time will be the charm...

Sometimes aubergines can have a bitter taste. You can toss the cut pieces in salt and leave them to drain in a colander for sometime. The salt will draw out the water and bitterness. Rinse them in water to remove the salt before you use them. I don't normally bother with this, unless I am frying them, as I don't think the ones we get here have any bitterness. 

This dish is very simple and quick to make. The garlic and roasted bengal gram bring out a mild sweetness that is balanced by the heat from the chillies. Desiccated coconut is preferred over freshly grated. It works well as a side dish for rice or chapattis.

1/2 kg aubergine (long slender ones preferable)

3 garlic pods, chopped finely

5-6 green chillies

5-8 curry leaves

1/2 tsp turmeric powder

4 tsp cooking oil

To powder

2 tbsp roasted bengal gram (pottu kadala)

1 tbsp desiccated coconut

• Cut the aubergines into half inch pieces. They do tend to blacken slightly when exposed to air for a long time. Keep them in water if you are cutting it ahead of time.  
• Grind the roasted bengal gram and the coconut to a fine powder and keep aside.
• Heat oil in a pan. Add the mustard seeds when the oil is hot and allow them to splutter. Follow this with the curry leaves. Then add the aubergine, turmeric and the minced garlic and stir fry over high heat for a few minutes. The raw garlic will cook out, but you can add the garlic to hot oil for a few seconds before adding the aubergine. You have to be careful though as the garlic will brown very quickly and that doesn't taste very nice.
• Add the salt and green chillies and cover and cook until the pieces are tender. The water contained in the vegetable should be enough to cook it. You can sprinkle some water if you starts to stick to the bottom. You are looking for the aubergine to be soft but not mushy.
• At this stage add the ground powder and mix well.  Turn of the heat and cover and allow to cook in its own steam for a minute. You may not need the entire ground powder, just add enough to coat everything well and soak up any remaining liquid.