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.

Labels:

Comments

Post a Comment

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.
Post a Comment
Read more

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
Post a Comment
Read more

PARUTHIPAL KANJI

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p
Post a Comment
Read more