Brinjal also known as egg
plant or aubergine. It is quite simple to cut. The soft texture makes it
easily pierceable with a knife. Amma’s technique was to cut the brinjal
in half then slice into long strips then chop into squares. When making
Dahl she would cut them into longer pieces.

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

When making Fried Brinjal then slice into thin discs.