Brinjal Curry

Ingradients:
1. Brinjals: 500 gm
2. Onions : 1 no. (medium sized)
3. Garlic & Ginger paste: 1/2 teaspoon
4. Red Chilli powder: 1 teaspoon
5. Turmeric powder: pinch or 1/4 teaspoon

6. Tamarind paste: 1 teaspoon

7. Vegetable oil: 2 teaspoons

8. Coriander: leaves of one bunch

9. Common salt: 1/2 teaspoon

Preparation:

1. Cut brinjal, place in pan. Add water to submerge. Add turmeric and cook for five (5) minutes after boiling starts. Drain the water and keep cooked brinjal aside.
2. Pour vegetable oil in pan and heat it. Add the chopped onions and fry to slight pink color. Now add ginger and garlic paste to it and stir.
3. Add cooked brinjal pieces into the pan and continue to stir under sim heat. Add tamarind paste and mix. Add salt and chilli powder and mix well.
4. After about five (5) minutes (when the ingradients in the pan appear dry), remove the curry into a clean plate. Garnish with coriander leaves.
6. Decorate (if required) with slices of tomato, carrot and cucumber.

Serve hot for taste to five patrons.

Botanical Name: Solanum melongena
Other Names: eggplant, aubergine, brinjal, baingan, vankaya etc.
Cultivation: Native to India and Sri Lanka. China is the top producer(55%) and India is second (28%)
Characteristics: The raw vegetable has a somewhat bitter taste, but becomes tender when cooked.
Health Aspects:Said to be effective in the treatment of high blood cholesterol. It is also a source of folic acid and potassium. Brinjal is richer in nicotine, with a concentration of 100 ng/g (or 0.01mg/100g) which is negligible.