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Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE: - Finely chop the onion, tomato and green chilly separately and set it aside. Next wash the eggplant and pat it dry. Coat the brinjal with oil and roast it on the burner on a low flame. Keep turning the brinjal to ensure that it is well cooked on all sides. Once its roasted let it cool. After it is done peel the skin. Since it’s roasted it will be black and will peel off very easily. Now mash it nicely. Take a frying pan and pour the oil in it and bring it to heat. Then put in the green chilly and sauté briefly. Next add the onions and fry them till they turn golden brown. Add the red chilly powder and turmeric. Mix well till it all blends and then sprinkle the salt evenly. Sauté for a minute and then add the mashed brinjal and cooked peas. Simmer and cook for eight minutes. Garnish with coriander and serve with chappatis. 
Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE : -Take a blender and put the coconut, 1 onion, ginger and make a paste. Slit the brinjals in the centre twice so as to cut the brinjal into quarters, but the brinjal should have only slits and should not be separated into pieces. Take a frying pan and pour 3 tablespoons oil and shallow fry the brinjals and sprinkle a little salt. Cook for a minute and set it aside. Take a tava of a flat pan and dry roast the dhania seeds, khus khus seeds, sesame seeds, cumin and the red chillies. Roast till all the ingredients turn a shade darker and then cool it. Once it’s cool grind it and make a powder. Take a frying pan and pour the remaining oil. Bring to heat nicely and then add the coconut onion paste. Mix well and then add the turmeric. Slit the green chillies and add them. Sauté till the oil leaves the edges of the pan. Put in the dry masala, tamarind paste and pour one cup water. Bring to boil and add salt to taste. Garnish with slightly roasted curry leaves and serve. Ingredients : - 2 big brinjals(eggplant), 2 green cardamoms, 1 cup curd(yoghurt), 1 teaspoon saunf(aniseed), 1 pinch turmeric, 1 pinch asafoetida, 1 teaspoon red chilly powder, 1 teaspoon ginger powder, Oil to deep fry and salt to taste. Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE :-Wash the brinjals and let them dry. Once they are dry cut them into roundels. Take a frying pan and pour enough oil to deep fry. Bring to heat. Ensure that the oil is really hot and then deep fry the brinjal roundels. Fry them till they turn golden brown. Remove unto some paper so that the paper can absorb the extra oil. Next take a bowl and pour the curd and add salt to taste and beat it well. Take another pan and pour a tablespoon oil. Bring to heat and add the cardamoms, saunf and asafoetida. Sauté for few seconds. Add the curd, turmeric, red chilly powder, ginger powder and simmer and cook for five minutes. Put in the fried roundels and cover and cook for another three minutes. Garnish with coriander and serve. |
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