Baigan Korma Minced Eggplants/brinjals/aubergines
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 7 brinjals or 7 eggplants, medium sized
- 3 teaspoons chopped ginger (must b fresh)
- 2 teaspoons chopped garlic (must b fresh 2)
- 3 tablespoons chopped onions
- 10 green chilies, chopped
- 7 curry leaves
- 10 coriander leaves (for garnishing)
- 1 teaspoon mustard seeds
- 2 tablespoons oil
- 1/2 teaspoon turmeric
- 2 teaspoons salt, to taste
- 3 cups water
Recipe
- 1 wash thoroughly the brinjals without cutting or slicing.
- 2 put them in a pressure cooker, pour in the water and cook on high flame for 10 minutes or until one whistle.
- 3 remove them and set aside to cool.
- 4 remove their caps and mash them finely with a fork.
- 5 keep this aside.
- 6 heat a wok, add oil, when hot crackle the mustard seeds.
- 7 put in the onions and sauté till golden.
- 8 put in the rest of the items ginger, garlic, chilli, curry leaves, salt and turmeric powder.
- 9 fry for a while, ….
- 10 the aroma is delicious ….
- 11 add the mashed brinjals and cook for a minute or two.
- 12 remove and garnish with fresh chopped coriander/cilantro leaves.
- 13 serve hot with thin indian chapattis.
No comments:
Post a Comment