How to prepare Brinjal Egg Thoran
- Vazhuthananga / Chinese eggplant – 1 medium-large, thinly sliced as shown in the picture below
- Eggs – 2, beaten
- Coconut oil – 2 tbsp + ghee – 1 tbsp
- Mustard seeds – 1/2 tbsp
Dried red chilies – 2, broken
- Grated coconut – 3/4 cup
Turmeric powder – 1/2 tbsp
Onion – 1/2 cup, finely chopped
Green chilies – 2 – 3, diagonally sliced
Ginger – 1/2 tsp, minced
Curry leaves – A few
- Salt – To taste
Slice up the eggplant lengthwise into thin pieces. Put them in a vessel filled with water.
Combine grated coconut along with other ingredients numbered 5. Set separate.
Into cheena chatti heat oil at medium heat. Splutter some mustard seeds and fry dry red chillies. Squeeze eggplant pieces to remove the moisture and add to pan along with salt and coconut mixture. Combine well. Bring them together in middle of pan. Cover and cook it for 3 mins. Open the lid and cook it for one to two mins. Make a well in the middle and pour beaten egg. Scramble egg with spatula. When its 3/4th done, mix everything well. Continue to cook well for a few more mins until its dry. Switch off. Serve this with rice and many other side dishes. You can have this with rice, chammanthi, vanpayar ularthiyathu and ginger pickle.