This is a brinjal recipe with smooth and saucy gravy. Its a delicious side dish!
Ingredients:
Aubergine: 250 gm
For the stuffing:
Onions: 2 medium, sliced
Tomato: 2 medium, sliced
Ginger: 1 inch piece
Garlic: 3 big
Poppy seeds: 2 tsp
Coconut powder: 3-4 tbsp
Coriander powder: 3 tsp
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Salt to taste
For tempering:
Oil: 3 tbsp
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Method:
1. Wash and cut the aubergines into quarters without cutting the top and put them in salt water for awhile.
2. Fry the onions till golden in color. Grind together fried onions, tomatoes, ginger, garlic, poppy seeds, coriander, red chilli, coconut and turmeric powders with 2-3 tbsp of water to a fine paste.
3. Take this ground masala and stuff the aubergines one by one and keep aside.
4. Heat a deep bottomed pan and add the oil, when hot add the mustard and cumin seeds. When they stop spluttering add the stuffed aubergines one by one slowly into the oil.
5. Just swirl the pan once and add the remaining to the pan. Cover and cook on medium heat for 8-10 minutes.
6. Add the milk slowly and give the pan a swirl and cook without closing the lid till the aubergines are done.
7. Transfer to a serving dish and serve hot with rotis, chapatis or rice.
Ingredients:
Aubergine: 250 gm
For the stuffing:
Onions: 2 medium, sliced
Tomato: 2 medium, sliced
Ginger: 1 inch piece
Garlic: 3 big
Poppy seeds: 2 tsp
Coconut powder: 3-4 tbsp
Coriander powder: 3 tsp
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Salt to taste
For tempering:
Oil: 3 tbsp
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Method:
1. Wash and cut the aubergines into quarters without cutting the top and put them in salt water for awhile.
2. Fry the onions till golden in color. Grind together fried onions, tomatoes, ginger, garlic, poppy seeds, coriander, red chilli, coconut and turmeric powders with 2-3 tbsp of water to a fine paste.
3. Take this ground masala and stuff the aubergines one by one and keep aside.
4. Heat a deep bottomed pan and add the oil, when hot add the mustard and cumin seeds. When they stop spluttering add the stuffed aubergines one by one slowly into the oil.
5. Just swirl the pan once and add the remaining to the pan. Cover and cook on medium heat for 8-10 minutes.
6. Add the milk slowly and give the pan a swirl and cook without closing the lid till the aubergines are done.
7. Transfer to a serving dish and serve hot with rotis, chapatis or rice.
Comments
Post a Comment