Wednesday, June 22, 2016

Brinjal Curry

3 Spoon Dhania ( coriander )
1 Spoon Postak ( poppy seeds )
1/2 Spoon Methi ( fenugreek seeds )
4  Garlic
6 Curry leaves
4 Dry Red Chili
1/2 Tomato chopped
4 Medium sized Brinjal

1/2 spoon mustard seeds
1/2 spoon jira
1 onion finely chopped
Tamarind  pulp 1 spoon
10 roasted cashew nuts

First cut the brinjal in a lengthy format,  then add the brinjal in water with 1 spoon haldi and pinch of salt. After 10 mintutes filter the brinjal from Hadli water and fry until tender. Then roast the ingredients like dhania, postak, methi. After roasted make it a fine paste adding garlic and dry red chili.

Heat oil in a large vessel and add mustard seeds and cumin seeds . After mustard seeds splutter, add chopped onions and chopped Tomato saute a while. After that add roasted masala paste add Tamarind paste, curry leaves mix well and cook for 2 - 3 min. After that add 3 cups of water give it a boiled and add fried brinjal . Add roasted cashew nuts and cook it covered on low flame for 15 mins. Garnish with chopped coriander and serve.

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