Skip to main content

BRINJAL SABJI


Brinjal sabji
2 big round brinjal
1 cloves
1/2 piece bay leaves
1 t red chilli powder
11/4 t coriander powder
few coriander leaves
1/4 t garam masala
a pinch of turmeric powder
4 tomatoes
2-3 onion
1/4 t muster seeds
oil

METHOD

  • Peel brinjal skin and cut in to small cubes.
  • chop onion and 2 tomatoes finely.
  • blanch 2 tomato and reduce in to puree.
  • heat 1 t oil in a pan and add bay leaves and cloves and chop cubed brinjal fry the brinjal till the brinjal get golden brown colour.remove from fire
  • cook the brinjal in a pressure cooker for 3-5 minutes.(one whistle.)
  • cool and open the lid and remove the bay leaves and cloves and mash the brinjal very well
  • heat 1 t ghee in a pan ,add mustard seeds when they start cracking ,add onion fry for few minutes till the onion get brown in colour add the chopped tomatoes fer few minutes add red chilli powder,coriander powder,turmeric powder and garam masala powder fry for few minutes add 2-t water and tomato puree cook few minutes the oil separate add the mashed brinjal add some little water cook the brinjal 5 minutes in simmer the brinjal get thick
  • serve hot garnish with coriander leaves and chopped onions with roti or rice.

Comments

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store

SUN DRY FOOD FOR PRESERVATION

SUN DRY FOOD FOR PRESERVATION The vegetable,rice food,are sun dried ,utilizing the heat of the sun ,to remove the moisture,by removing the free moisture from the vegetable,the microbial growth is checked and thus the dried vegetable can be kept for long time. Sun-dry food is one of the most ancient and healthy methods of preserving foods. Through home food preservation, you can enjoy your favorite sun-dried fruits without the added preservatives, colors and flavors of commercially processed foods. Sun-drying your food at home is quite a simple process. It just takes the right tools and a little patience. Follow these easy steps to begin sun-drying your favorite foods today.sun dry food it contain more calcium. The vegetables are blanched before sun drying to inactivates their enzymes,. use fresh mature vegetable of good quality. vegetable shout cut in convenient size for drying to hasten the process. while sun drying ,the food must be neatly covered to protect from dust and insect