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Brinjal With Spicy Gravy

S.Murgan's picture
Ingredients
  Baby eggplant 200 Gram
  Onions 2 , chopped
  Green chilies 3 , chopped
  Peppercorns To Taste (Few)
  Tamarind 5 Gram, soaked in hot water.
  Mustard seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Cumin-fenugreek powder 2 Teaspoon
  Turmeric 1 Teaspoon
  Oil 3 Tablespoon
  Salt To Taste
Directions

Cut 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Stir Fried
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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