Wednesday, September 28, 2016

Eggplant or Brinjanl (Baigan) curry recipe




Ingredients :
  • 1/2 kg. small eggplant or brinjal 
  •  1 tbsp garlic-ginger paste 
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp red chilli powder
  • 1onion, chopped
  • 2 green chilli, chopped
  • 1 cup tomatoes pulp or 2 chopped tomatoes
  • 4 tbsp cup tamarind pulp
  • 1 tsp cumin seeds, onion seeds, fennel seeds, fenugreek seeds and carom seeds (panchforna) 
  • 1/4 tsp mustard seeds
  • 8-10 curry leaves
  • salt to taste
  • 1/2 cup grated coconut
  • 2 tbsp oil
  • coriander leaves for garnishing 
  • 1 cup water
Method :
Trim the stem from the brinjals. Slit each brinjal into four parts, taking care that you don't cut the entire brinjal. Put it in water for 10 minutes. Drain off all water and keep aside. Heat oil in a pan, add all seeds (panchforan), onion, green chilli and curry leaves, saute for 1 minute.  Add ginger-garlic paste saute for few seconds. Add all the spices,  tomato, salt and tamarind pulp. Saute till they become soft and spices leave oil. Remove from the heat. Now heat a pressure cooker, add half cooked masala and add all brinjal on the top. Remaining cooked masala and a cup of water and cover it with lid and cook it 2-3 whistles. Turn off the gas and keep aside to cool. Garnish with grated coconut and coriander leaves. Serve it with rice, chapati and paratha.





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