My aunt Cynthia moved to Madras (Chennai) in the summer of 1962, to stay with her son who was working here. We used to spend weekends with them, and she prepared egg-coated eggplant one evening as a side dish for our dinner. I used to dislike brinjal (eggplant), because my mother treated it as a staple vegetable. But this Muttai Kathirikkai as my aunt called it, changed my taste perspective of brinjal. I took a liking to the vegetable, and I ate it without protest from then on.
My father’s sister, Cynthia, was a wonderful cook. She would prepare delicious meals with a variety of dishes in the menu, with a minimum of fuss. She did have a maid, though, to help her with the pre-preparation and grinding, which I don’t have. Therefore, I have reworked the recipe in a way which allows one to make it simply and easily.