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Monday, July 6, 2020

Hyderabadi Brinjal (STUFFED BRINJALS)

Hyderabadi Brinjal

250g brinjals (fist-sized or larger)
2 medium onions (chopped coarsely)
1 tsp ginger/garlic
I tsp chili
1 tsp dhania jeera
1/3 cup oil
1 tbsp tamarind pulp (aamli)
1 tsp salt
1 level tsp turmeric
VAGAAR: (Tempering)
2tsp white cummin (safed jeera)
2 dry red chilies
2 pods slivered garlic
1 tbsp oil
Split brinjals in quarters but leave intact at the stem end.
Mix the spices with a little of the oil and smear 4 of this

paste inside and over the brinjals before they start getting

Fry onion in oil till soft, then add the left-over masalas
Add tamarind (if not available add lemon juice or better
turn brinjals over so that the gravy coats them all over.

to them. Place brinjals inside pot, turn them slowly on all

SIdes then cover the lid and simmer for 10 minutes.

S,2tablespoons of green grated mango).

Cover the lid and simmer till done.

Ty the vagaar spices in the tablespoon of oil and pour it

Carefully over the brinjals.

Ve on platter garnishing with chopped spring onions.

Serve with meat or rice dishes.

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