Brinjal or Aubergine is one such vegetable which tastes absolutely heavenly when cooked with right Indian spices.

Here is one such Brinjal sabji which is tangy and delicious with a combination of south indian spices. If you have rasam powder ready (home made or store bought) then you should definitely try the below recipe.

This side dish goes well with rice and roti 🙂

INGREDIENTS:

Brinjal / eggplant (small ones) – 7 to 8 – chopped lengthwise

Tamarind Paste – 2 tbsp

Jaggery – about 1/4 lemon size

Rasam Powder – 4 tsp

Red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Hing or asofoetida – 1/2 tsp

Salt – as per taste

Water – 1 cup

For tempering:

Oil – 3 tbsp

Mustard Seeds –  1 tsp

Urad dal – 1 tsp

Curry leaves – few – chopped finely

METHOD:

To a cup of water, add the rasam powder, tamarind paste, jaggery, red chilli powder, turmeric powder, asafoetida and salt.  Mix well.

To the above spice mixed water, add the chopped brinjal/eggplant.

Now in a pan, heat 4 tbsp. Add mustard seeds, urad dal and curry leaves. Sauté till done.

Now add the Brinjal with the spice mixed water.

Allow it to cook well till all the water is drained and you get a paste kind of consistency making sure the brinjal is cooked well.

Brinjal sabji is ready to be served.

 

Serve hot with rice or you can eat it with roti / chapathi too 🙂