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Sunday, August 12, 2012

Brinjal Curry

Sweet and Tangy Brinjal/Eggplant Curry


Ingredients: Quantity
Brinjal(Thin and long) 500 gms
Medium sized Onion 2 nos
Tomato Peeled and crushed* 2 nos
Ginger-Garlic Paste 2 tbsp
Turmeric 1/2 tsp
Paprika/Kashmiri Red Chilli Powder 1 tsp
Coriander Powder 2 tsp
Garam Masala 1 tsp
Mustard Powder 1/4 tsp
Tomato Paste 2 tbsp
Brown Sugar 2 tsp
White Vinegar 1 tbsp
Salt To taste
Olive oil 3-4 tbsp
Tempering:
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Coriander To Garnish


Preparation:
1) Cut the Brinjal into diagonal slices and fry them in a fry pan separately until slightly softened. Sprinkle some salt.
2) Heat oil in another pan and add mustard seeds and cumin, once they splutter add the onions and saute them for a min and add the ginger-garlic paste.
3) Add the turmeric, paprika, coriander powder, garam masala and mustard powder and saute until the onions are translucent.
4) Add the brinjal and saute well and then add the crushed tomatoes, tomato paste, brown sugar and vinegar and mix well.
5) Let all the spices combine and cook well. Garnish with coriander leaves and server with rice or roti bread.

Note:* Microwave the tomatoes making four straight lengthwise incision for 5 mins. Let it cool for 5 mins and then remove the skin and crush the tomatoes.
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