Brinjal with Spicy Gravy

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
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:
Course:
Ingredient:
Method:
Taste:
Preparation Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 4