BRINJAL VINDALOO
(AUBERGINE / EGG PLANT VINDALOO)
Serves
6 Preparation time 45 minutes
Ingredients:
1
large seedless Brinjal / Aubergine / Egg Plant
2
onions chopped,
2
teaspoons chillie powder,
½
teaspoon turmeric powder,
2
teaspoons ginger garlic paste,
1
teaspoon cumin powder,
½
cup tomato juice / puree,
2
pieces cinnamon,
2
table spoons vinegar,
1
teaspoon sugar,
Salt to taste,
3
tablespoons oil
Cut
the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl
of water to which a pinch of salt has been added.
Heat
oil in a pan and sauté the onions till golden brown. Add the ginger garlic
paste and cinnamon and fry for some time. Now add the chillie powder, cumin
powder, turmeric powder, sugar and tomato puree and fry till the oil separates
from the mixture.
Add
the cut the Brinjal (Aubergine / Eggplant),vinegar and a little water and simmer
till the gravy is sufficiently thick and the Brinjal is cooked. Care should be
taken not to overcook the Brinjal. Serve with Rice or Chapattis,
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