Aubergine is another term used for eggplant. In
, it is commonly known as brinjal. In Malayalam, vazhuthananga or katharikka. This spicy eggplant recipe makes a delicious accompaniment for rice. For a vegetarian version, substitute the chicken stock cube with vegetable stock cube. India
Spiced Eggplant Fry — Vazhuthananga Porichathu
2 medium eggplants (brinjal), thinly sliced
10 dry red chilies
1 tablespoon peppercorns
3 garlic cloves
1 tablespoon vinegar
1 chicken stock cube (I used Knorr)
2 sprigs fresh curry leaves
Oil for shallow frying
Rub the eggplant slices with salt and rinse well. Eggplants tend to be bitter and soggy and salting helps drain the bitter juices and also makes the vegetable less permeable before frying.
In a blender, process the chilies, peppercorns, garlic cloves, vinegar and curry leaves to a fine paste. Crumble the stock cube and mix well with the paste. Remember that the stock is well seasoned, so don’t add any extra salt. Tip onto a shallow plate, add the eggplant slices and coat both sides with this mixture. Leave to marinate for 30 minutes.
Heat oil in a nonstick frying pan over medium-low heat. Place the marinated slices in a single layer in the fat and leave for 5-6 minutes to start to crisp. Be careful not to let it burn. Turn over the other side and repeat until crisp and golden brown. Drain on paper towels. Serve immediately with steamed rice.