Brinjal? Gotto be a favourite in most households. For a matter of fact, for us Indians? I don't know about you, brinjal is quite favouble in my house. Any which way (Curried Ladies Fingers) and this Brinjal Stir-Fry? A Malaysian Indian style and pretty much an uncomplicated cooking matter. Sliced brinjals stir fried alongside ikan bilis/ anchovies, curry leaves, dried chilli paste, turmeric powder, ginger and garlic. Seriously like? Appetizing right (Kacang Buncis Tempe & Kangkung Belacan)? Oh, for a vegetarian version, do I have to say? Just say no to anchovies.
2 (230g) round/Indian brinjals - slice
2 tbsp anchovies/ikan bilis -soaked for 10 mins and cut/snip into smaller pieces
(Note; you can use dried prawns too)
1/2 tbsp dried chilli paste/blended or grounded dried chillies
1/2 inch ginger - sliced into thin stripes
5 shallots - sliced thinly
1 tsp turmeric/kunyit powder
2 sprigs curry leaves
1 tbsp lime juice (or as needed)
3 tbsp oil
Salt for taste
When oil is heated, fry anchovies until crispy, remove and keep aside.
In the same oil. saute shallots and ginger.
Add chilli paste, stir and cook till oil splits.
Put in sliced brinjals, turmeric powder and curry leaves.
Season with salt.
Pour 3 tbsp of water, stir and cook to soften brinjal.
(Note; more water if you like more gravy/sauce)
Add fried anchovies and lime juice.
Give a good stir before removing from heat.