I tried this recipe with Thai eggplant which are round green eggplant. It takes long time to cook as they are firm but do not overcook the vegetable as it will become mushy.
Serves up to 2-3 people
Preparation time:35 minutes
Serves up to 2-3 people
Preparation time:35 minutes
Ingredients:
500 grams of green brinjal/ eggplant
pinch of turmeric
1 chopped onion
3 green chillies
3 cloves of garlic
1 inch of ginger
1 tbsp of coriander seeds
1 tsp of poppy seeds
1 tbsp of toasted cashew nuts
500 grams of green brinjal/ eggplant
pinch of turmeric
1 chopped onion
3 green chillies 3 cloves of garlic
1 inch of ginger
1 tbsp of coriander seeds
1 tsp of poppy seeds
1 tbsp of toasted cashew nuts
handful of coriander leaves
handful of mint leaves
1 tbsp of butter
oil as required
salt as required
Preparation:
1. Add 1 tsp of oil to the pan, then add onion, green chillies, garlic, ginger, coriander seeds and poppy seeds. Saute for 3 minutes. As the nice aroma comes, add the coriander and mint leaves. Saute for a minute and allow them to cool.
2.Grind the above ingredients along with cashew nuts and salt. Cut the brinjal in to 4 pieces. Cook them separately with turmeric and salt along with 1/4 cup of water.
3.Once the vegetable is cooked, add the ground paste. Add the butter and cook in low flame for 15 minutes. Close the lid. Serve with jeera rice/ roti.
handful of mint leaves
1 tbsp of butter
oil as required
salt as required
Preparation:
1. Add 1 tsp of oil to the pan, then add onion, green chillies, garlic, ginger, coriander seeds and poppy seeds. Saute for 3 minutes. As the nice aroma comes, add the coriander and mint leaves. Saute for a minute and allow them to cool.
2.Grind the above ingredients along with cashew nuts and salt. Cut the brinjal in to 4 pieces. Cook them separately with turmeric and salt along with 1/4 cup of water.
