Wednesday, August 8, 2012

Brinjal curry!

I find Brinjal a strange vegetable. If cooked well, it tastes beautiful. But otherwise it gets all gooey and yucky! Here's one recipe to get out it's yummy side.

Be sure to use little brinjals for this recipe.

Time needed - 20-25 min.

 Serves six people.

Ingredients - 

25 Brinjals
Green Chillies
Red Chillies
Tamarind (keep it soaked in water)
Asafoetida paste (hing)
Mustard seeds
salt to taste
vegetable oil

Method - 

  • Clean the brinjal as shown below.
  • Give the brinjal two cuts in different directions. This helps the spices to get inside the brinjal so that the taste is uniformly distributed.
  • Keep the brinjals which are cut in a bowl of water. 
  • Put the green chillies, dried red chillies and tamarind along with the water in which it was soaked into the mixer vessel. 
  •  Get a paste as shown below.
  • Place a cooking pan on low flame. Pour enough oil. After about a minute. Add about 2 tsp of  mustard seeds. 
  • Once the popping starts, add the brinjals to the pan after draining all the water.
  •  Now add the paste to the contents in the pan. Also add the asafoetida paste and mix.
  •  Add salt to taste at this stage.
  •  Add enough water to cook the brinjals well.
  •  The brinjals cook very quickly. So let it cook as long as all the water gets evaporated. Following are the stages for a better understanding.

  •  Serve with chapatis or rice and enjoy! :)

Try it out yourself and mail me a picture of your preparation to, and i will flaunt it on my blog. Looking forward to your valuable feedback. 


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