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Beringelas Picantes (Spicy Goan Brinjal)

Ingrediants

Aubergine (Baigan) 1 big (500  gms)
Garlic (lahsan) chopped 1 tea spoon
Green chillies (hari mirch), chopped 3-4 table spoon
Sugar (chini) 2 tea spoons
Salt (namak) To taste
Vinegar (sirka) 4 table spoons
Vegetable oil 3 table spoons

Ingrediants Grind to paste

Kashmiri Red chilli (sookhi lal mirch)  5-6
Mustard seeds (sarso) ½ tea spoon
Cumin seeds (jeera) ½ tea spoon
Turmeric (haldi) powder ¼ tea spoon
Garlic (lahsan), chopped 1 tea spoon
Ginger (adrakh), chopped 2” piece
Vinegar (sirka) 5 table spoons

Method

  • 1. Wash the aubergine and wipe dry. Now chop them into 1½” cubes.
  • 2. Take the spices to be grind in a blender jar and make a smooth paste.
  • 3. Heat oil in a pan, add garlic and green chillies and sauté it for 30 seconds.
  • 4. Add ground spices paste and stir it for 3-4 minutes.
  • 5. Now add aubergine and mix well.
  • 6. Then add sugar, salt and vinegar and stir it well.
  • 7. Cover the pan with a deep metal lid.
  • 8. Pour a little water on the lid and cook on low heat till soft.

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    One Response to %2$s

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