Eggplant/Matti Gool Tallasani/Stirfry with Garlic Recipe

This is yet another traditional stir fry made using a special variety of Eggplant /Brinjal /Aubergine by the Konkani community. I had posted one with onions yesterday. Today it is with garlic which is a very popular spice in Konkani cuisine. You can also make it with the Eggplant grown locally or the one found in your local super market.

Ingredients :

  • 2 Matti Gool/Eggplant
  • 25 cloves of garlic
  • 2 tbsps Coconut oil or oil of choice
  • 3 broken dry Red chilly bits
  • Salt

Method:

Wash and slice the Eggplant into bite sized pieces. Crush the garlic gently and keep aside. Heat oil in a pan. Add the garlic and roast it on a gentle flame till it turns a nice golden brown. Drop in the dry red chilly bits. Toss for a couple of seconds. Tip in the Eggplant and salt. Mix thoroughly. Sprinkle water, cover and cook till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

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