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Monday, June 1, 2015

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.

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