This recipe is from my mother and she got from her mother. So this is a traditional recipe of my family and it goes fine with chapathies and Rice and especially with curd rice.
A little info on health properties of Brinjal as from wikipedia. Brinjal is also known as Eggplant and aubergine is effective in the treatment of high blood cholesterol. It can block the formation of free radicals, help control cholestrol levels and is also a source of folic acid and potassium. Eggplant is richer in nicotine.
Garlic 5 - thin sliced
Jeera or cumin seeds- 1 tbsp
Black pepper - 1 tbsp
Corriander powder - 1 - tbsp
Sambar powder - 2 - tbsp
Make a paste of above
Brinjal - 8 sliced as thin lengthy pieces
tamarind pulp - 3 tbsp
small onions - 6 chopped into small pieces
mustard seeds - 1 tbsp
Asafoetida - a tinch
Gingilly oil - 3 tbsp ( Very tasty also with Extra virgin Olive oil)
water - 1 cup
Salt to taste
Jaggery - a small piece
Heat the tava with oil. Add mustard seeds, let it spurt out. Add onions, garlics fry till brown. Add the paste and salt. Stir nicely till oil separates from the mixture and add brinjal and a cup of water. Close the tava and allow the brinjal to get cooked. Now add tamarind pulp. After 2 boils add jaggery and leave for 2 more boils and then garnish with curry leaves and remove from fire.
This bhajji is very good for women who feeds milk to babies as the garlic and brinjal is said to yield more milk as by Siddha.
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