-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients
| Small brinjals (baigan) | 10 -12 pieces |
| Onion (payaz), chopped | 1/2 cup |
| Green chillies (hari mirch), chopped | 1 tea spoon |
| Garlic (lahsan), chopped | 1 tea spoon |
| Ginger (adrakh), chopeed | 1 tea spoon |
| Coconut (nariyel) grated | 1/2 cup |
| Tamarind (imli), pulp | 1 tea spoon |
| Sugar (chini) | 1 tea spoon |
| Oil | 4 table spoon |
| Mustard seeds (sarso ke dane) | 1 tea spoon |
| Fennel powder(saunf ) | 1/2 tea spoon |
| Coriander (Dhaniya) powder | 1 tea spoon |
| Red chili (lal mirch) powder | 1 tea spoon |
| Turmeric (haldi) powder | 1 tea spoon |
| Salt | to taste |
Instructions
- Wash and make 4 slits in the brinjals, keep the crowns intact, and sprinkle little salt and turmeric powder on it.
- Heat oil in a pan, lightly fry the brinjals and keep them aside.
- Now add mustard seeds in same oil and let them splutter.
- Add chopped garlic, ginger and green chillies and cook them for a minute.
- Now add chopped onion and cook them for 3-4 minutes.
- Once onion becomes lightly brown, add fresh grated coconut and let it cook for further 3-4 minutes.
- Now add the fennel powder, coriander powder, red chilli powder and turmeric powder. Let it cook for 1 minute.
- Add a cup of water and adjust salt. Let it simmer for 2-3 minutes and then add the fried brinjal. Let it cook for 5-7 minutes.
- Now add the tamarind pulp and sugar and boil it for 1-2 minutes and put the flame off.
- Serve “Baigan with coconut” hot with Roti.
- Recipe Type : Curries, Green Vegetables, Vegetarian
No comments yet.