Brinjal (Eggplant) – Vazhuthananga Chammanthi

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Brinjal (Eggplant) – Vazhuthananga Chammanthi
Items required:
Omani Eggplant – 1
Small red onion (Shallot) – 10 bulbs
Chili Pepper red – 5 – 10 nos
Fresh Ginger – 100 gms (cut into fine small pieces)
Garlic – a few bulbs to taste
Fresh Lemon – 2
Tumeric powder – a small pinch
Salt – add to taste
Coconut oil – add to taste
Wash and cut the eggplant to small pieces. This is important because, eggplants are prone to worm infection and hence, it should be cut into small pieces and carefully checked before cooking.
Cut Pepper, Ginger, and garlic and small red onion into small pieces.
To a vessel, add little water, and transfer the eggplant, chili pepper red, ginger, small red onion and garlic.
Add a little salt, a pinch of turmeric powder and close the container and boil it.
When you see that the mix is boiled to a medium level, take it out and allow it to cool.
Transfer the moderately well boiled mix to a mixer and then blend it well.
Add a little of coconut oil to a frying pan and allow it to heat.
Now transfer the blended mix to a frying pan and mix it with the oil and allow it to boil well.
Once you see it is well boiled, take it out and allow to cool.
Now add, the juice squeezed out from the fresh lemon and mix it well. Add additional salt if necessary.
Garnish it with curry leaves, just to add a bit of extra flavor.
The chammanthi mix is now ready to eat along with rice, porridge or any even bread.
This item will be very tasty when having rice or porridge curd or laban.
Special note:
Studies have shown eggplant is effective in the treatment of high blood cholesterol. It helps to block the formation of free radicals and is also a source of folic acid and potassium. Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01 mg/100g).
Ginger should be added while making eggplant preparations as some may find it difficult to digest.
Lemon juice is added to give sour taste. If you do not like sour taste, you can avoid it. Garlic and small red oninon can be avoided.
Presentation and Photography by:  Ramesh Menon.
Prepare it, Taste it and revert to us with your comments.
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