I went to an organic store recently and saw these cute large brinjals/ eggplants. I bought some home to try out varuval. I usually prepare this with the green and long variety of brinjal. This is the first time I tried it with the purple variety. Though the brinjals were bigger in size they were so tender and the varuval tasted delicious. We enjoyed it with rasam rice. The recipe is very easy and it takes less than 15 minutes to prepare the whole dish.
Ingredients:
Brinjal/ Eggplant- 3nos
Oil-2tbs
Cumin Seeds-1tsp
Turmeric Powder-1/4tsp
Red Chilly Powder-1tsp
Coriander Powder-1tsp
Salt-to taste
Procedure:
1. Remove stalk and cut the brinjal into small pieces.
2. Heat oil and add cumin seeds.
3. When they crackle, add the brinjal pieces.
4. Saute for a minute on medium flame.
5. Add turmeric powder and salt.
6. Keep on stirring to avoid sticking to the bottom. But do it gently so as not to break the pieces.
7. When done, add the red chilly powder and coriander powder. Cook for a minute and transfer varuval to a serving dish.
8. Serve hot with rice, rasam and curd.
