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Baby Brinjal in Gravy
Baby Brinjal in Gravy
Ingredients
baby brinjals (not more than 2" long)
10-12 full ones.
pudina (mint) leaves one bunch
green coriander leaves - one bunch
green chillies 3 to 5
ginger 1/2" piece
spring onion bulbs 8 -10
Method
Wash the brinjals and remove the stems do not remove the crown slit
into four
(up to half of the brinjal) keep them in water as otherwise they
will turn black &
bitter some times.
Clean the pudina, coriander leaves, and keep them aside, cut the
spring onion
bulbs into four. Grind in the chutney jar of your mixie the following
together:
Pudina, green chillies, ginger (after cleaning of course), coriander
leaves and
spring onion bulbs to a very nice paste.
Half way down add the tomato and blend. Add no water. Add 1/2 tea
spoon
salt in the gravy.Stuff the brinjal slits with the chutney liberally.
In a kadai (or a
thick bottomed vessel) heat the oil and drop the brinjals slowly
one after other,
keep the flame (heat) very low, once the brinjals are dropped add
the turmeric
powder, the chilly powder and the dhania powder one after another.
If there is chutney still left add the same. Cover the kadai / vessel
with a plate
and pour cold water on the plate (this will prevent the brinjals
and gravy getting
stuck to the vessel. Keep a watch every five minutes and turn the
vegetable
and gravy without breaking the brinjals, so that it does not get
burnt.
Once the brinjals are half done add salt and cook for 10 minutes.
Garnish with
green coriander leaves, tomato slices and cream / fresh butter and
serve with
hot plain "basmati rice".
tomato 1 (medium size)
dhania
(coriander powder 1/2 teaspoon)
turmeric powder 1/4 tea spoon
red chilly powder 1/4 tea spoon
oil 8 table spoons
cream / fresh butter for garnishing.
More Brinjal Recipes
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