Ingredients
Small fresh Purple Brinjals - 12 -15.
Red Onion - 1/2
Coriander Leaves - To Garnish
Oil - 2 tbsp
Hing/ Asafoetida - 1 Dash
Mustard Seeds - 2 tsp
Cumin Seeds - 1 tsp
Urad Dal / Ulutham Paruppu / Minna Pappu - 2 tsp
Curry leaves - 6-7 ( I did not add due to unavailability )
Salt - To Taste.
For Grinding
Urad Dal / Minna Pappu / Ulutham Paruppu - 2 tsp
Channa Dal - 2 tbsp
Jeera / Cumin Seeds - 1 tsp
Black Pepper - 1 tbsp
Coriander Seeds - 1 tsp
Method
- Roast the ingredients for making the powder first in the kadai / vessel. Then grind them using a mixer grinder and keep the powder ready.
- Wash the brinjals and make four or five slits in its round bottomed portion without breaking the brinjal totally. Follow the same process for all the brinjals. Cut the red onion also into small pieces and keep them ready.
- In the kadai / vessel, add oil first. When its heated, add Hing, Mustard seeds, cumin seeds, urad dal in succession. When it sputters, then add the finely cut red onion, curry leaves and fry them till golden brown.
- Add the brinjals next into the pan / kadai and mix them well with the onions and sprinkle some water and allow them to cook inside for few minutes.
- When the brinjals are cooked to three fourth, add the grounded powder into the kadai/pan and coat the small cooked brinjals with the spice powder.
- Add required amount of salt to the fry and allow them to cook with the lid closed for another few minutes.
- Open the lid and fry them on a low flame till they get fried to golden brown and blended well with the spice powder.
- Now the Spicy Hot Brinjal Pepper Fry is ready. Garnish with some coriander leaves and serve.
Tips
You can cook the brinjals in the microwave too and add them into the kadai along with the spice powder at one shot in order to fasten the process.
