Brinjal: Eggplant in Ayurveda
Of all vegetable species, brijal is the king of vegetables. Hence having abandoned the proper order of plant products, one should describe brijal first. Fie upon the meal that has no eggplant. Fie upon the brijal thatdoes not have a stalk. Fie upon the brijal that has a stalk but is not cooked in oil and fie upon the brijal that is cooked in oil without using asafetida. Translation: Eggplant is the best vegetable but needs to have a stalk. It needs to be cooked in oil with asafetida (hing). Eggplant that has a stalk is cut into pieces and it is boiled in sour gruel along with tamarind. Then it is mixed and cooked with ghee, coriander, wet ginger and turmeric. To it salt and powdered black pepper are added and it is dipped in oil containing asafetida (hing). Brinjal Curry Ingredients:
Brinjal – 2 medium
Tomatoes – 3/4 cup, diced
Sesame seeds – 2 tsp
Peanuts – 3 Tbsp
Coconut, grated – 2 Tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin/ Jeera powder – 1/2 tsp
Garam masala – 1/2 tsp
Dry red chillies – 2
Green chillies, minced – 2-3
Curry leaves – a handful
Tamarind juice – 1/4 cup
Water – 1 cup
Coriander leaves, minced – 1 tsp
Salt to taste
Ghee – 3 tbsp
Wash and cut the Brinjals into round slices.
Fry in a little ghee until they’re tender.
Meanwhile, lightly roast the peanuts, sesame seeds and dry red chillies, then grind them into a paste along with the coconut, adding scant water.
In another pan, cook the tomatoes in a little ghee until softened, then and the paste and fry for a minute or two.
Add the remaining spices, green chillies and curry leaves, and sauté for a few minutes.
Finally, add the water, tamarind juice and salt and boil to thicken the gravy.
Add the fried brinjal and cook, covered, over low heat for 15 minutes. Garnish with fresh coriander leaves and offer with chapattis