Hello Mamta

Last night I made this dish (which we had with Rogan Josh your recipe of course:)) and it did come out well, just a query however. Is it advisable to salt and leave the brinjals then squeeze out the water before frying the batons.

The reason I have asked is they did take a long time to 'fry down' and those that did not had a slightly bitter taste.

Thanks

June

Well, traditionally, brinjals were salted and then washed and patted dry and then fried. But most modern brinjals do not have a bitter taste and do not requite this. I have to say that I have not come across bitter brinjals in UK.

They do absorb a lot of oil but I find that when they are fully fried, they let out the oil again. Placing them on an absorbent paper gets rid of this surplus oil.

I have added this to the Notes now.

I am glad your meal came out well JL.

Mamta

I tend to always salt the brinjal as shown by mum. We do get a variety of brinjals, so may try the 'long toms' next time.

I have a recipe of Eggplant Parmigiana which calls for salting if the brinjals are large with big black seeds, as the salt takes away the bitterness.

I find it quite amazing that two completely different countries (Italy and India) use similar practices in food preparation.

Cheers

JL

Earlier varieties of Aubergine could be very bitter but the scientists/botanists over the years have managed to wave their magic wands and breed out any bitterness, so there should not be any need to salt them taste-wise.

However given the time I still do, (salted slices in a colander, plate on top then heavy object on top of that!) as it not only saves on oil but means the aubergine holds its shape on cooking, as do courgettes also, rather than going to slush.