Brinjal or Egg Plant Masala

Brinjal also called as Egg Plant or Aubergine and is a versatile vegetable. In India it is known as Baingan in Hindi. This vegetable is consumed all over the world but I like the Middle East and Mediterranean style in which the egg plant is grilled over charcoal and the skin removed, the pulp is mashed in a blender and then Olive oil, Garlic, Chilli or Cayenne pepper, Salt etc. are added to it.
Here in Kerala, though Malayalees use it in Sambhar and make a Thoran type curry only. So Egg Plant is not very popular here. But it can be an excellent curry or Subji for Chappathi/Roti anytime.
Fry some Brinjal cut in either thin round slices or strips/fingers in oil with a pinch of salt. If you marinate it with Cornflour, Chicken Masala or Chana Masala etc. it will be more tastier. Saute chopped onions, tomato, green chillis etc. for 15 minutes. Add some salt and a pinch of sugar. Mix the Brinjal and sautee for another 15 minutes. A mouth watering Baingan Masala is ready.