This is a simple home style curry sans onion and garlic.. Though I have prepared varied styles of brinjal curry from different cuisines, this version is my favorite one.Here is the recipe.
INGREDIENTS
BRINJAL- 500 GRAMS
COCONUT GRATINGS- 1 TBSP
CHILLI POWDER- 1 1/2 TSP
TURMERIC POWDER- 1/2 TSP
SALT TO TASTE
ASAFOETIDA- 1/2 TSP
CURRY LEAVES- 1 SPRIG
OIL- 1 TBSP
MUSTARD- 1 TSP
METHOD
Wash and chop brinjalt length wise and keep it aside. In a pan heat oil. When it is hot add mustard when it splutters,add asafoetida,slit eggplant,curry leaves and saute well.Add salt over it. Cover the lid and simmer in mild heat till the veggie shrinks in quantity. Add chilli powder,turmeric powder and mix well. Add coconut grating and saute in mild heat for few seconds and switch off.
INGREDIENTS
BRINJAL- 500 GRAMS
COCONUT GRATINGS- 1 TBSP
CHILLI POWDER- 1 1/2 TSP
TURMERIC POWDER- 1/2 TSP
SALT TO TASTE
ASAFOETIDA- 1/2 TSP
CURRY LEAVES- 1 SPRIG
OIL- 1 TBSP
MUSTARD- 1 TSP
METHOD
Wash and chop brinjalt length wise and keep it aside. In a pan heat oil. When it is hot add mustard when it splutters,add asafoetida,slit eggplant,curry leaves and saute well.Add salt over it. Cover the lid and simmer in mild heat till the veggie shrinks in quantity. Add chilli powder,turmeric powder and mix well. Add coconut grating and saute in mild heat for few seconds and switch off.
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