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Brinjal with spicy gravy
Recipe by
Mariya chauhan
of Modasa, IN
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3
likes
Easy, tasty and mouth watering
Ingredients
vegetarian
4 servings
200g 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.
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.
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