INGREDIENTS:
- Eggplant (Brinjal) 1 Whole
- Yogurt 1 cup
- Red chili powder 1/2 tsp
- Sugar 1 tsp
- Black Salt 1/4 tsp
- Salt as required
- Coconut (Grated) 2 tbsp
- Mustard Oil 3 tbsp
- Panch Phoron (mustard, nigella, cumin, fenugreek and fennel seeds)
- Curry Leaves 1 sprig
- Red chilis 1-2
- Cumin Powder (Roasted) 1 tsp
METHOD:
Serving Size: 4-5
Wash and cut the brinjal into thin slice. Sprinkle salt and toss well so that the slices are coated well. Set aside to marinate for 10 minutes.
Add sugar, black salt, grated coconut and salt as required to the yogurt and blend. Adjust the consistency by adding water as per your liking. Set aside.
Heat oil in a pan and shallow fry the marinated brinjal.
In the same pan add panch phoron, red chilis and curry leaves.
Switch off the heat. Add fried brinjal and toss. Let it come to room temperature.
Now add the brinjal to the yogurt and stir well.
Sprinkle cumin powder and red chili powder on top and serve.
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