Monday, April 16, 2012

Eggplant (Brinjal) Curry

Eggplant (big) – 1
Tomato chopped - 2
Green chilli – 4
Onion chopped (small) – 1
Salt to taste
Oil – 3 tsp
Mustard seeds – ½ tsp
Jeera – 1 tsp
Curry leaves – little
Turmeric powder -1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Dry coconut powder – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Hing - little
Coriander leaves for garnishing

            Apply oil on eggplant and keep it on a flame and turning the eggplant, so that the skin on the surface is uniformly blackened. Place over the burner till the eggplant softens and cooked. Remove  from fire when done and peel the skin and mash the eggplant. In a Pan add oil and heat it. Add mustard seeds, cumin, hing, green chilli, curry leaves, chana dal, urad dal, and let them fry till brown. Add chopped onion, chopped tomato and fry till transparent. Now add the mashed eggplant, salt and mix it well. Allow to cook for 5 minutes. Turn off heat and garnish with coriander leaves.  

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