LONG BRINJAL THORAN (വഴുതനങ്ങ തോരൻ)
Thoran is a dry dish traditionally made of finely chopped fresh vegetables (long beans, bitter gourd, snake gourd, ivy gourd, young jackfruit, carrot, cabbage etc.) or fresh leaves (red spinach, green spinach, fenugreek leaves, drumstick leaves etc.) or edible flowers (banana flower, drumstick flowers etc.)
Here is a very simple and tasty recipe of Long Brinjal Thoran which goes well with rice and chappati as a side dish.
- Long Brinjal – 4 nos, finely chopped
- Onion – 2 nos, finely chopped
- Grated Coconut – ½ cup
- Shallots – 4 nos
- Green Chilli – 5 nos
- Cumin Seeds – ¼ tsp
- Dry Red Chilli – 2 nos
- Mustard Seeds – ½ tsp
- Split Black Gram – 1 tbsp
- Curry leaves – few
- Salt – As required
- Oil – 2 tbsp
METHOD OF COOKING:
- Heat the oil in a non-stick pan and splutter mustard seeds, curry leaves, dry red chilli, split black gram.
- Add onion and sauté well until becomes light brown.
- Meantime grind coarsely together grated coconut, cumin seeds, shallots, green chilli and keep it aside.
- Once the onion gets cooked, add chopped brinjal and sauté well.
- Add ground coconut mixture, salt and mix well.
- Close the pan with a lid and continue cooking in steam for about 5 minutes on low flame.
- When the brinjal gets cooked about 50%, remove the lid and continue sautéing gently on medium flame until all the moisture gets evaporated from the brinjal.
- Remove from the heat and serve hot with rice or chappathi
Recipe No. 164