Tuesday, November 19, 2013

Baigan (Eggplant) ki sabzi

  •  1/2 kg.baigan (eggplants) small
  • 1 tbsp garlic and ginger paste  
  • salt to taste
  • 1 tbsp coriander powder 
  • 1/2 tsp turmeric powder 
  • 1/2 tsp red chilly powder 
  • 2 tbsp oil 
  • 10/12 curry leaves 
  • 1/2 tsp mustard seeds 
  • 1/2 tsp cumin seeds
  • 2 tbsp lemon juice 
Method :
Cut the eggplant into lengthwise slices and then into four wedges and keep aside in water for 5-10 minutes. Now heat oil in a pan, add cumin, mustard seeds, curry leaves and let it crackle. Now add eggplant and salt and just cover with lid and cook on the high flame for 2-3 minutes and open the pan and stir and again cover for 2 minutes. Now open pan and add garlic-ginger paste, all spices and 4 tbsp water mix well and saute for 5-8 minutes. Now check whether your eggplant is soft and remove from the heat and add lemon juice. Serve with roti, rice and other dishes.

    Tips-Baigan ko kabhi bhi tej aanch (flame )par pakaya jataa hai. Kyon ki kam aanch per kharaab ho                     jaata hai .

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