Monday, December 30, 2013

Kathirikai Poriyal / EggPlant Fry




About EggPlant Poriyal:


Eggplant (Solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as brinjal,brinjal eggplantmelongenegarden egg, or guinea squash. It bears a fruit of the same name (commonly either "eggplant" in American English or "aubergine" in British English) that is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. As a member of the genus Solanum, it is related to both the tomato and the potato. It was originally domesticated in India and Bangladesh from the wild nightshade, the thorn or bitter apple, S. incanum.
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. Eggplant, due to its texture and bulk, can be used as a meat substitute in vegan and vegetarian cuisine.
The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.
Eggplant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italianparmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması(meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı(vegetarian) and Karnıyarık (with minced meat).
It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Arab baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onionstomatoes andspices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvarin Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Odisha and West Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In the La Mancha region of central Spain a small eggplant is pickled in vinegar, paprika, olive oil and red peppers the result is berenjena de Almagro, Ciudad Real. A Levantine specialty is Makdous, another pickling of eggplants, stuffed with red peppers and walnuts in olive oil.
Eggplant can be hollowed out and stuffed with meatrice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).
Eggplant is widely used in Indian cuisine, for example in sambhardalma (a dal preparation with vegetables, native to Odisha), chutneycurry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In a dish called Bharli Vangi, brinjal is stuffed with ground coconutpeanuts, and masala, and then cooked in oil.

Ingredients:


EggPlant - 1/2 lb - Quartered
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaf - 1 sprig
Turmeric Pd -1 tsp
Chilly Pd - 1 tsp
Garam Masala - 1 tsp
Salt - as needed.
Asafoetida / hing - a pinch

Method:


1.Heat a Pan and add oil,then add mustard seeds .
 2.Once they splutter ,add hing and curry leaf .
 3.Then add EggPlants.
 4.Then add turmeric pd.

 5.Add Chilly Pd , Garam Masala and salt and sprinkle some water and cover and cook till eggplants are tender.

6.Transfer to a serving dish and serve with Rice .




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