29 November 2017



1 large (750 grams) brinjal (baingan / eggplant)
                   1 tsp cumin seeds (jeera)

1/2 cup onions

1 1/2 tsp grated ginger (adrak)

1 tsp grated garlic (lehsun)

1 tsp green chillies , finely chopped

1/2 cup finely chopped tomatoes

1/2 tsp turmeric powder (haldi)

1 tbsp coriander-cumin seeds (dhania-jeera) powder

1/2 tsp garam masala

1 tbsp ghee

salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

1.Grease the brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft.

2.Cool and peel the skin. Mash the pulp thoroughly and keep aside.

3.Heat the ghee and add the cumin seeds. When they crackle add the onions and sauté for a few minutes.

4.Add the ginger, garlic and green chillies and fry again for a few seconds.

5.Add the tomato, turmeric powder, coriander-cumin seed powder and cook till the oil separates from the masala.

6.Add the mashed brinjal, garam masala and salt and mix well.

7.Serve hot garnished with the coriander.

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