Which reminds me,hope everyone had a great Diwali.As is the norm in our house,we get into a strict diet mode the moment Diwali festivities are done,which mostly happens at the sight of the last sweet disappearing(into our tummy of course!)so that we can gear up for Christmas:):)
Brinjal is one vegetable I share a love-hate relationship with.On the outset I'd say I dislike Brinjal but if cooked the right way with the right kind of spices,I don't mind having it.Amma makes a mean Brinjal upkari with Sambhar powder and this is my way of doing it.
Vaingana Upkari - Stir fried Brinjal
Brinjal - 3 medium,sliced and soaked in water
Onion - 1 medium,thinly sliced(amma doesn't use onions)
Sambhar powder - 2 tsp
Tamarind extract - 1 tsp(I used readymade tamarind paste)
Hot water - 1/4 cup
Grated Jaggery - 1 tbsp(optional)
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Salt to taste
Drain the brinjal slices soaked in water and apply salt.Keep aside for a few minutes till you get everything else ready.
Soak the tamarind extract and sambhar powder in hot water.
In a kadai add oil and splutter mustard seeds and add curry leaves.
Mix in the onions and saute till it starts turning golden brown.
Add the sambhar powder-tamarind mix and the grated jaggery.Mix well.
Squeeze the brinjal pieces well and mix in.Cover with a lid and cook for 5-7 minutes or till the brinjal is tender and cooked evenly.