I wonder is there any veggie other than Brinjal which has so many varieties ? We can really count on the excessive diversity this single veggie offers to us. Brinjal or eggplant or aubergine, whatever name we use to identify it, the color, the shades and shape differs from each other so uniquely. It’s so fascinating to see this brinjal with all it’s species in a row. Because some look pretty round like a bulb in intense purple color with and without white shade in it. Some are long with pale green color and purple both. Some of the brinjals are extra large in size and their purple tone seems almost like black. And some long variety ones are available in exact ivory white. It’s absolutely pleasant to see and choose them from the neat and tidy rack of the vegetable market. Let’s see long brinjal curry (dry version) a true inspiration of this veggie.
Though I use up the round and bulb shaped brinjal in most of my cooking, this time I wanted to try using long brinjal. And it was very delicious to pair up with chapati. The long brinjal is a humble veggie and gets cooked up in few minutes.
I haven’t used any water to cook the long brinjal pieces in curry because it turns mushy and doesn’t pair well with chapati. It’s only oil that coats well with long brinjal and makes it pretty delicious to devour. If you are true lover of brinjal and it’s species, try this long brinjal curry to know it’s worth.