Here is the simple varuval (fry) I made using the second brinjal .... the first one....i picked before it got big, as I didn't realize how big it will grow: )
|Eggplant varuval / fry.|
|Eggplant started showing up and growing.|
|Eggplants in cluster.|
|fully grown eggplant shrub.|
|see the small seeds inside...buttery eggplant.|
|I weighed each and every brinjal and noted down for fun. The biggest one weighed 584 gm :)|
Eggplant (big brinjal) - 1 (300 gm)
oil - 2 tbsp
fennel seed (sombu) - 1 tsp
onion - 1
garlic - 5 cloves
curry leaf - 1 sprig
red chilly powder - 1.5 tsp
garam masala powder - 1 tsp
turmeric powder - 1/4 tsp
salt - to taste
Cut the eggplant into small cubes. Heat oil in a wok and add the fennel. After it gets mild red, add the chopped onion and fry till it gets golden brown. Add the crushed garlic, curry leaf and fry for 10 seconds. Then add the chopped eggplant and stir well. Cook covered with a tbsp of water and low heat till it is well done. Add the chilly powder, garam masala, turmeric, salt and cook covered in low heat for a few minutes.
Switch off before it gets mushy.
Eggplant varuval is ready!
Serve as side dish with chapati or any rice.