Tiny brinjals are very delicious in dry curries as well as in gravies. When I have plenty of home grown organic brinjals, I normally make this quick dish, which can be handy as well as tasty when you are super lazy to cook. If chutney powder (any chutney powder will do) is around, within no time you will be able to make this delicious dish. It can be relished as a starter, side dish or with curd rice.
Tiny Brinjals – 12
Garlic Chutney powder – 2 to 3 table spoons
Hucchellu/ gurellu or Nigella seed powder – 1 tea spoon (optional)
Red chilli powder – 1 tea spoon
Amchur powder – ½ tea spoon
Turmeric – ½ tea spoon
Cooking oil – 2 tea spoons
-Hucchellu powder is purely optional. If you have roasted Hucchellu powder, use it.
-Take one bowl, mix chutney powder, gurellu powder, salt, turmeric, red chilli powder, amchur powder, salt.
-Wash brinjal, make 2 slits (+ shape) and fill this mixture and keep aside. If any mixture is remaining, keep aside.
-Take one kadai, add oil. When oil becomes hot, add masala filled brinjals and toss for couple of minutes.
-Sprinkle little (1 table spoon) water and close the lid and cook in a low flame.
-Once again sprinkle water in between and cook until brinjal shrinks and cooks properly.
-Lastly, sprinkle remaining masala mixture, give one stir and serve as you wish.