Tuesday, February 26, 2013

Hot and Sour Brinjal Masala

10 small eggplants/brinjals
6-7 curry leaves
2 green chilies slit 
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon kashmiri chili powder
1 teaspoon vinegar
2 large tomatoes, chopped fine
3 teaspoon tomato ketchup
2 tablespoon vegetable oil
coriander leaves, chopped, to garnish
  • Cut the baby brinjals lengthwise in the shape of wedges. Keep these pieces immersed in water so that they don't blacken.
  • Now heat oil in a pan and add the mustard. Once it starts to crackle add the cumin seeds and curry leaves. 
  • Once they stop spluttering add the ginger and garlic paste and saute for a minute on low flame.
  • Add the coriander powder, turmeric powder and chilli powder and fry for 2-3 seconds.
  • Add the vinegar, tomatoes and tomato ketchup and mix well. Saute until the tomatoes are mashed well and the oil layer shows up.
  • Drain the brinjal pieces from water and add it to the masala. Add salt, mix well and cook until the brinjals are soft and cooked well.
  • Remove from fire and transfer onto a serving dish.
  • Garnish with chopped coriander leaves.
  • An excellent combination with chapatis or parathas is ready.

1 comment:

  1. ladies, I have been searching for recipes on brinjal/eggplant. I am not fan of this veggie nor is my hubby. But I like them in my sambar. I cant always do sambar and there got to be something that will make me like it. I have failed before trying some barthas.. guess I can never master anything with coconut paste etc... This looks good and I am gonna try and let you know.. thank you!


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