Baigan masala (Brinjal Masala)

Brinjal is also known as aubergine or baigan.The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. 

Recipe 

brinjals: 2 nos. (cleaned and tops removed and sliced vertically into strips )
Onion: one large, sliced
Thinly scraped fresh coconut: 1/4 coconut
Turmeric powder: 1/4 tsp.
Chili powder: 1/4 tsp.
Fennel seeds (saunf): 1 tsp.
Curry leaves: 1 sprig
Coriander leaves for garnish
Salt to taste
Oil for frying

 Before Start cooking ,to the sliced brinjal add some salt and water keep it aside ; rinse and drain it after 10 mints.This process will help to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the brinjal. 

Then in shallow fry pan add some oil and fry these sliced brinjal just for 1-2 min.Drain and keep aside.

Method:

Heat oil in a kadai or pan and when hot add the fennel seeds and when they splutter, in goes the sliced onions.

When they are just about done, say a little browned, add in the powders ( turmeric + chili) and saute it. After 2 minutes, add in the coconut and fry for another 2 minutes.

Now put in the fried brinjals and toss around the masala adding salt to taste and close the pan and cook on slow flame.

Stir in between so that the brinjals doesn't get burnt. If it needs little more oil, do be generous. Cook on slow flame till done. Garnish with coriander leaves.

Serve with hot rice or chappatis.

Happy Cooking !!