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Brinjals are also know as eggplant. They are purple in colour and  longish in shape. It is fast to cook and nice to taste. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced fruit can soften and remove much of the bitterness though this is often unnecessary.
 The fruit is capable of absorbing large amounts of cooking fats and sauces. Make sure there is enough oil and sauce when cooking with brinjals.The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required

Ingredients:









Garlic Peeled Fresh 10 Oz








MORTON TABLE SALT







MISHPACHA Corn Oil, 96-Ounce Bottles













3 brinjals
5 fresh red chillies
3 cloves garlic
1/2 tsp salt
oil for frying

Method:
1. Cut the brinjals into three pieces length-wise. Slice them into halves.
2. Grind the chillies with garlic.
3. Heat up a wok with some oil and fry the brinjals till soft. Put on a plate.
4. Use the same wok with oil in it and fry the ground chillies with some salt till fragrant.
5. Put in the fried brinjals and stir together.
5. Dish out and put on a serving plate.

Note: When frying brinjals a lot of oil will be soaked into it. Keep frying by turning both sides till they are soft.
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