Brinjal With Spicy Gravy
INGREDIENTS200g baby eggplants. 2 onions, chopped. 3 green chilies, chopped. Few pepper corns. 5g tamarind, soaked in hot water. 1 tsp. mustard seeds. 1 tsp. cumin seeds. 2 tsp. cumin-fenugreek powder. 1 tsp. turmeric. 3 tbsp. oil. Salt to taste. METHODCut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable pulao.
INGREDIENTS200g baby eggplants. 2 onions, chopped. 3 green chilies, chopped. Few pepper corns. 5g tamarind, soaked in hot water. 1 tsp. mustard seeds. 1 tsp. cumin seeds. 2 tsp. cumin-fenugreek powder. 1 tsp. turmeric. 3 tbsp. oil. Salt to taste. METHODCut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable pulao.
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