Brinjal Mezhukkupuratti

Many don’t like Brinjal due to its gooey texture after cooking. But at home, since my mom was very strict on us eating all kind of vegetables she could lay her hands on, we never got time to complain about texture. I was told by someone Brinjal didn’t have any nutrients and even plucked out some Brinjal plants. I was wrong. It has a stash of nutrients and those violet colors are good for you.

Mezhukkupuratti is malayalam for stir fry.

I cut brinjal in small rounds one inch thick. Dont cut them too thin, for they will squish too soon. You can cut them in one inch thick elongated pieces too.

For 3 cups of brinjal, dice ½ cup shallots, 1 pod of garlic, 4 green chilies.

Heat 2 tbsp of coconut oil in a skillet, splutter 1 tsp of mustard seeds, add two split red chilies, 1 sprig of curry leaves. Then add the garlic, green chilies and onion in that order.

Now add the cut brinjal and some salt and sauté them well in the oil and lower the heat to a minimum. Sweat the vegetables by covering it and then stir them occasionally.

When they are soft, take them off from heat.

Serve as an accompaniment to rice.