Microwaved brinjal; Brinjal- coriander being sauteed.
Brinjal shrinks a lot after cooking.
Time needed: 12 min
Tender brinjal (aubergine/ egg plant) – 350 g (1 large or similar)
Fresh Coriander (Cilantro) leaves – 35 g
Green chilies: 2 nos (medium sized)
Cumin seeds – 1 tsp
Cooking oil - 1 tsp (optional)
Salt – two pinches
Wash and chop brinjal into ¾” pieces. Transfer it into a microwavable glass bowl.
Grate the coriander, cumin, chilies and salt in a chopper or blender for ½ a minute. Do not add water.
Without adding any water, microwave brinjal with lid on in a microwave at full power for 3 mins and at 50% power for another 3 mins., till done (exact time depends on the power output of the microwave). Don’t drain the water that oozes from brinjal after microwaving.
Heat oil a heavy-duty non-stick pan. Transfer cooked brinjal.
Add coriander-chili paste.
Mix well gently.
Sauté for two minutes on medium heat.
Cook covered for one more minute. Toss gently. Turn off heat.