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.
- Recipe Type : Goa, Vegetarian
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