Sunday, 9 October 2011




     1)    Brinjal/eggplant/aubergine (preferably big violet or black) – 800 gm.

     2)    Soy sauce – 1 tablespoon
     3)    Turmeric – ½ teaspoon
     4)    Red chili powder – 2 teaspoons
     5)    Black gram lentils (urud dal) – 1½ tablespoons
     6)    Coriander seeds – 2 tablespoons
     7)    Gingelly oil (sesame oil) – 4 tablespoons
     8)    Fenugreek seeds – ½ teaspoon
     9)    Tender curry leaves – 2 sprigs
     10)     Mustard seeds – 1 teaspoon
     11)     Asafoetida powder – ¼ teaspoon
     12)     Salt – 2 teaspoons

To Cook:

          Dice the brinjal into roughly 1 inch size cubes. Add the salt. Mix well with your hand and set aside to marinate.

          Set a small pan on low heat. Put in the urud dal, the coriander seeds and half of the fenugreek (¼ teaspoon) seeds. Roast them slowly stirring frequently till golden brown and grind to fine powder.

          Set a thick cast iron wok on low heat. Pour in the gingelly oil and throw in the mustard seeds. When the mustard seeds are about to finish spluttering, tip in the rest of the fenugreek seeds. A minute later, throw in the curry leaves. Squeeze the brinjal pieces to get rid of excess water and chuck them into the wok. Roast on low heat stirring occasionally until it turns brown. Now add the soy sauce and the roasted powder. Tip in the chili powder, the turmeric powder and the asafoetida powder. Stir well and cover with a lid or cloche.

          Keep on low heat for five minutes. Stir once or twice in between to avoid burning at the base. Taste and add more salt only if necessary. Your Vaingan bhajjja pitto is ready. Serve hot with all sorts of rice dishes, porridge, chappattis or rotis.

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