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Brinjal Delicacy
Method
- Marinate the brinjal roundels with salt and turmeric powder.
- Heat oil in a kadai, deep fry the brinjal pieces.
- Drain and keep aside.
- Retain 1 tbsp. of oil in the kadai and discard the rest.
- Heat the oil.
- Add the onions, tomatoes and the ginger-garlic paste and fry till the tomatoes are pulpy.
- Add turmeric and red chilli powder and mix well.
- Keep the gravy aside.
- Arrange the fried brinjals on a platter, and top each brinjal with the gravy.
- Pour the beaten yoghurt over the brinjals.
- Sprinkle with chaat masala and coriander leaves and serve hot with rice.
Ingredients:
2 brinjals (large and cut into roundels)
1 onion, finely chopped
1 tsp. ginger, minced
1 tsp. garlic, minced
2 nos. tomatoes, finely chopped
1 cup yoghurt, well beaten
1 tsp. chaat masala powder
1 tbsp. coriander leaves, finely chopped
1 tsp. turmeric powder
1 tsp. red chilli powder
Oil to deep fry
Salt to taste
2 brinjals (large and cut into roundels)
1 onion, finely chopped
1 tsp. ginger, minced
1 tsp. garlic, minced
2 nos. tomatoes, finely chopped
1 cup yoghurt, well beaten
1 tsp. chaat masala powder
1 tbsp. coriander leaves, finely chopped
1 tsp. turmeric powder
1 tsp. red chilli powder
Oil to deep fry
Salt to taste
RECIPES BY REHANA KHAMBATY
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