Brinjal Mania

All this talk of BT Brinjals and the ensuing protests are getting to me…this has been the mainstay news in the papers these past few days. I have begun to have nightmares of decent vegetables disappearing from the face of earth!!....BT brinjals, then CT carrots, PT peas…God help us!!

Brinjals, Aubergines, or Eggplants however, they are known as, are found across the world, in varying shapes, shades and colours. And more so important, it is always found in my kitchen! My husband, both my kids and must sheepishly admit, me too, seem to have a great liking for this vegetable or as Wikipedia classifies it ‘berry’. The most scrumptious way to have it of course is in the classical Bengali ‘Begun bhaja’ way; thick roundels of  brinjal, smeared with turmeric and salt, then deep fried to a rich golden colour.

Strangely enough, brinjals were originally a very dreaded fruit or berry because of its deep purple colour. It was used for a wide variety of purposes in the middle ages, including scaring away evil spirits, as an ingredient in love potions, causing insanity to your enemies. I guess they did everything except eat it!

There are umpteen Indian preparations using brinjal and I think every community and region of India specializes in cooking up this berry.  One of my earliest memories of this vegetable is a sweet, sour and spicy preparation my mother used to concoct when she was at her culinary best, which of course means, when we had guests for dinner!

It is quite easy and does not require to gather too many ingredients.

Wash and remove the stalks of six purple baby brinjals (if you can’t find small sized ones use whatever is available…cut into two inch square cubes)
Cut the baby brinjals into half lengthwise
Soak 15 seedless dates in water (you could opt for the softer in syrup ones too…then no soaking required)
Heat a cup of oil in a karhai/ wok and deep fry the brinjals…keep aside
Heat a tablespoon of oil in a shallow pan
Add 1 teaspoon of fenugreek seeds, 

2 teaspoons of chopped garlic and 2 teaspoon of chilly flakes
When the garlic starts turning golden add the dates along with the syrup or soaking liquid.
Add to the above 2 table spoons of tamarind pulp and let it simmer.
Season with more chilly powder (how much ever u can tolerate) and salt to taste
Allow mixture to thicken to a coating consistency, check for taste and add a teaspoon of sugar if the sweetness does not reach you!
Add the fried brinjals to the tamarind and date sauce.

Simmer and off the fire into that serving pot!!!

 This tastes very good with any form of rice, but is only an added element to your dinner spread and may not work as a main dish by itself.