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Brinjal Curry

Chef.Foodie's picture
Ingredients
  Brinjals 250 Gram
  Coconut 1⁄4 (3 Extracts)
  Red chilies 6
  Turmeric 1⁄4
  Pepper 1⁄2 Teaspoon
  Salt To Taste
  Garlic flakes 2
  Onion 15 Gram
  Oil 30 Milliliter
  Mustard seeds 1⁄2 Teaspoon
  Ginger piece 1⁄2 Inch
  Green chilies 3
  Onion 50 Gram
  Vinegar 15 Milliliter (To Taste)
Directions

1. Wash and cut brinjals into 5 cm. (2") pieces or keep whole but slit if small variety is used.
2. Grind to a smooth paste red chillies, turmeric, pepper, salt, garlic and 50 gm. of onion.
3. Apply mixture to brinjals and set aside for 10-15 minutes. Wipe off masala from brinjals.
4. Heat oil. Fry brinjals till skin shrinks. Remove. To the same oil, add mustard seeds, sliced ginger, 15 gm. onion and green chillies.
5. Fry well. Add masala removed from brinjals. Add 2nd and 3rd extract of coconut milk. Bring to boil. Add vinegar and when liquid boils, quickly add brinjals.
6. Leave pan uncovered and continue to boil briskly till gravy becomes thick. When gravy is thick, add first extract (thick) of coconut milk and remove.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Brinjal
Interest: 
Healthy
Servings: 
4

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