Cuisine: Andhra Pradesh state of India
Ingredients:
Brinjal (the Purple Long Brinjal variety is the best for this recipe) – 1 kg
Onion (chopped) – 3 big
Ginger – 2-inch piece
Garlic – 12 cloves
Green chilli – 4
Salt – as required
Turmeric powder – ½ teaspoon
Seasoning:
Oil – 5 tablespoons
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Curry leaves – 3 sprigs
Method:
Wash the brinjals and chop them into thin 2-inch long pieces. Grind ginger, garlic, and green chilies into a paste. In a kadai/pan, heat oil and add mustard seeds and cumin seeds. After the mustard seeds splutter, add curry leaves. Then add chopped onion, chopped brinjal, and the ground paste. Add turmeric powder also. Close the lid and cook. Occasionally, sauté it and keep checking whether the brinjal has become soft or not. Cook until the brinjal pieces are soft. In the end, add salt and turn off the flame. Serve along with rice or roti.
Commentaires