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Preparation Time : 10
Cook Time : 30
Total Time : 40
chopped brinjals (baingan / eggplant) 4 nos
Curd 250 gms
Whole Dry kashmiri red chillies 2-3 nos
Cumin seeds 1 tsp
Cardamom 2-3 nos
turmeric powder 1 tsp
Chili Powder 1 tsp
Coriander powder 1 tsp
Asafoetida 1/2 tsp
Oil for Shallow Frying 1/2 cups
Salt to taste 1 tsp
Tejpatta 1 nos
Coriadner Leaves choped 1 tsp
In a nonstick pan or wok heat around 12-14 tsp of oil and let the brinjals cook till they are golden brown
This should take roughly around 18-20 minutes on medium high heat.
In a nonstick pan or wok heat around 1 tsp of oil
Add the dried red chilli and let it heat up.
Add the cumin seeds, mustard seeds and fennel seeds and heat it up till they start crackling.
add tejpatta,and cardamom
Add a pinch of hing
Add haldi, jeera, dhania and red chilli and saute well for 2 minutes.
Add curd and salt and saute for a minute
Add the fried brinjal in the gravy and mix it well for 2 minutes
garnish with coriander Serve hot with rice,paratha,roti.
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