Easy curried brinjal / eggplant stir fry

Easy curried brinjal / eggplant stir fry

Brinjal/eggplant is a very easy vegetable to prepare. It absorbs all flavours very well.  This stir fry is perked up with curry spices. It goes very well with Indian flat breads and plain rice.

Start with chopping onion and tomatoes. You can chop them big or small. Then, dice the brinjal. If you don't have ginger garlic paste, chop some ginger and garlic fine. You can omit ginger if you don't have it at hand.

Combine the cut up brinjal, tomato, onion, ginger-garlic paste, spice powders and salt in a microwave safe bowl. Cover and microwave for 5 minutes. You can cook this on stove-top too. But I prefer microwaving because it is much quicker and you don't have to keep watching  and stirring. Let cool for about 10 minutes. 

Heat oil in a wok. Add the seeds and then curry leaves. Add the cooked vegetables and mix carefully. Cook over medium heat for about 10 minute stirring occasionally to prevent scorching. This is a very versatile recipe. You can skip the tempering altogether if you wish. Then just sauté the vegetables in hot oil and garnish with chopped coriander at the end. Serve with roti or any flat bread.