Brinjals rule and more so in Andhra. I’d even go on to say that it makes the summer bearable. I find this purple beauty with a glossy skin to be the most good-looking vegetable around at the rythu bazaar (famer’s market). There is something about this versatile summer vegetable that gets me excited whenever I venture to cook it for the day’s meal. 🙂
I woke up this morning craving for a brinjal roast with rice and pappu pulusu. With numerous stuffings to chose from I finally decided on a stir fry recipe which calls for toasted, coarsely ground spices stuffing for the brinjals that are roasted on slow fire till you achieve a succulent yet crisp texture. Small, purple tender brinjals work best for this recipe. Makes a delectable side with rice and pappu pulusu or sambar.