Thursday 12 December 2013

Purple Brinjal stir fried


                                         Purple Brinjal stir fried

Ingredients

 

Purple Brinjal                                                                                                   5 to 6
Onions                                                                                                           2 (Big)
Turmeric powder                                                                                            1 tsp
Coriander powder                                                                                            1 tbsp
Red Chilli powder                                                                                            1/2 tbsp
Garlic                                                                                                           4 to 5
Mustard seeds                                                                                               1 tsp
Oil                                                                                                                 2 tbsp
Water                                                                                                         3/4 cup
Salt                                                                                                               To taste
Curry Leaves                                                                                                  A sprig

Preparation

Wash, cut off upper stalks and Slit the brinjals (eggplant) into four pieces. Slice the onions and garlic and keep it aside. 


Take a kadai, heat 1tbsp of oil and add mustard seeds. When it splutters, add the brinjals, onion, garlic, coriander powder, Red chilli powder, Turmeric powder and salt. Saute well and add water to it. Now close with a lid.

 

Stir it often. Open the lid when the gravy becomes thick and the brinjal turns tender. Add the balance oil and Curry leaves. Stir it till it becomes dry and golden brown colour. 

 

Its a superb combination with plain rice. !!! Can have it with curd rice too ..  


 This recipe is dedicated to my granny  who is no more with us ( its her favorite dish )


 

No comments:

Post a Comment