Tuesday, 22 October 2013

BRINJAL CURRY

CHEF BB
It’s a dish especially for brinjal lovers you can have it with rice or roti also.

BRINJAL CURRY
INGREDIENT

Eggplant                       01 no
Onions                          02 nos
Garlic cloves                02 nos
Ginger chopped           01 tsp
Red chili pepper          01 tsp
Green chili pepper       01 tsp
Coriander Pd                01 tbsp
Mustard seeds             ½ tsp
Cumin seed                  ½ tsp
Curry leaves                 04 nos
Ghee                                      01 tbsp
Tamarind purees                   01 tbsp
Tomato purees            01 tbsp
Salt                                to taste

METHOD OF PREPARATION
1.   Slice eggplant in finger cutting. Marinate slices with salt, spices and set aside. Chop finely garlic and ginger, sprinkle with little salt, and mince some more until nearly mashed. Chop onions finely.
2.   In a deep vessel, heat ghee and fry sliced onions until soft and lightly browned.
3.   Mix red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then adds tomato paste and tamarind puree, stir and adds eggplant cubes.
4.   Cook it more, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant fully cooked.


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