Vazhuthananga/ Brinjal/ Kathirikka/Egg Plant Thoran/ Stir fry with Coconut and Egg

Recipe No: 113

Ingredients                                            Serves 5

• Indian Egg Plant/ Brinjal sliced thin….3 Cups (Require 3-4 big ones)
• Oil…………………………………………...……2 Tablespoons
• Mustard Seeds…………………………….…1/2 teaspoon
• Shallots thinly sliced……………………….1/4 Cup
• Curry Leaves…………………………….…..2 Sprigs
• Indian Green Chilly……………………..…4 sliced into thin pieces
• Shredded Coconut………………………….1/3 Cup (I used unsweetened dry Coconut)
• Turmeric Powder…………………………..1/4 Teaspoon
• Egg………………………………………….……1 Large (beaten well)
• Salt as per taste

Method of Preparation

1. Take the top and bottom of the Brinjal and cut them into 1 inch thick rounds. Slice them lengthwise and slice again in the opposite direction into thin long pieces. Put them in cold water to prevent discoloration.
2. Place them in a colander under running water and squeeze and wash them. This will get rid of all the seeds. Put them again in cold water and squeeze them really good and get rid of all the water when ready to be used.
3. Mix together Coconut, Salt and Turmeric Powder really well with hand and keep them aside until ready to be used.
4. Heat Oil in a pan on medium high heat and add the Mustard Seeds and wait until they crackle.
5. Add the sliced Shallots and Curry Leaves and saute them until it become transparent.
6. Add Green Chilly and saute till the Onion becomes golden brown.
7. Squeeze the water off the Brinjal and put them in the already browned Shallots and stir fry for two minutes on high heat.
8. Make a well in the middle of the Brinjal and add the Coconut mixture in the middle and cover it with the Brinjal mixture from the sides.
9. Lower the heat to minimum, cover the pan and let it cook.
10. When the Brinjal is cooked stir to mix everything well. Drizzle the Egg over the mixture and stir well until it is cooked thoroughly.
11. Serve hot with rice.

Notes:

• If you are a Vegan please avoid the Egg, this will taste good even without it.
• Freshly grated Coconut is the best for this. But because it is not available here I prefer dry Coconut over frozen grated Coconut. While the Frozen ones tend to give out a lot of water when thawed making the dish watery, the dry desiccated Coconut tends to absorb the excess water from the Vegetable, making it dry.

 




Make it, enjoy the deliciousness and
serve it to your family with love…