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Spicy Brinjal Yoghurt Curry
By : Rehana KhambatyCategory : Curries, Eggplant-brinjal, Yogurt
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Rub the salt, and chilli powder, turmeric onto the brinjals.
- Shallow fry the brinjals until brown in colour.
- Remove the fried brinjals on absorbent kitchen paper to drain off the oil.
- Beat the yoghurt with salt and sugar. Keep aside.
- In a karahi or wok, heat the ghee.
- Add the fried brinjals, stir.
- Add the yoghurt, mix well.
- Cook on low heat for 8-10 mins.
- Just before removing from the fire, add cumin powder.
- Garnish with coriander.
Ingredients:
550 g - round brinjal, cut in four pieces (lengthwise)
1/4 tsp - turmeric powder
1 tsp - red chilli powder
275 g - yoghurt
3/4 tsp - sugar
3 tbsps - ghee
2 1/4 tbsp - cumin seeds (jeera powder)
2 tbsp - fresh coriander leaves
salt to taste
oil
550 g - round brinjal, cut in four pieces (lengthwise)
1/4 tsp - turmeric powder
1 tsp - red chilli powder
275 g - yoghurt
3/4 tsp - sugar
3 tbsps - ghee
2 1/4 tbsp - cumin seeds (jeera powder)
2 tbsp - fresh coriander leaves
salt to taste
oil
RECIPES BY REHANA KHAMBATY
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