Friday, May 14, 2010

Brinjal Fry

The brinjal is believed to have been domesticated in north-eastern India where wild forms still grow.The seeds were carried to China more than 1500 years ago where small fruited types were later developed.
It is rich in Vitamin A and B.It can block the formation of free radicals,help control cholesterol levels and is also a source of folic acid and potassium.Arabs have a superstition that the fruit has high "heating" properties which causes melancholia and madness.For this reason,Malay and Indian women do not consume brinjals for the first 40 days after giving birth.The fruit of the plant is used as an antidote in cases of mushroom poisoning.When I think of Brinjal nowadays,the first thought to strike me is about the Bt Brinjal (a transgenic brinjal created by inserting a Cry1Ac gene from the soil bacterium Bacillus thuringiensis into brinjal),happy to know the Indian Government is taking more time to release them,after all the debate and controversy.
Here I am going to share with you a simple yet tasty recipe of Brinjal.
Brinjal - 10 (cut and slit into pieces)
Salt as required
Chanadal flour - 2 tablespoons
Chili powder as required
Dhania powder - 2 teaspoons
Oil - 2-3 tablespoons

1)Mix all the ingredients well.
2)Heat a pan of oil and add the brinjals to it.
3)Cook in low-medium heat and keep mixing occasionally,till the brinjals are well cooked.
1)Cook the Brinjals immediately after they are mixed with the chanadal powder.


  1. Am drooling looking at your pics :-)

  2. Hi Savitha - Nothing beats a good baingan fry & khichdi with ghee of course. Yours looks so very tasty.

    Like your corner here and thanks for bringing forth yummy recipes such as this.

    Ciao, Devaki @ weavethousandflavors

  3. very unique method of adding gram flour..will try it soon..

  4. no updates for a long time. Aaajuu