Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

November 16, 2020

BRINJAL/ AUBERGENES IN TOMATO GRAVY

  BRINJALS IN A TOMATO GRAVY (Aubergines in gravy) Serves 6 Preparation Time 30 minutes 2 big Brinjals / Aubergenes […]
 

BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)

Serves 6

Preparation Time 30 minutes

2 big Brinjals / Aubergenes

1 cup chopped onions

1/2 cup chopped tomatoes

1 or 2 green chillies chopped

2 teaspoons Chillie powder

1 teaspoon cumin powder

½ teaspoon tumeric powder

1 teaspoon coriander powder

2 teaspoons ginger garlic paste

Salt to taste

2 tablespoons oil

Remove the purple skin of the Brinjals and cut them into medium size pieces.

Soak them in a bowl of water till required

Heat oil in a pan and sauté the onions and green chillies till golden brown.

Add the ginger garlic paste, chillie powder, tumeric powder, coriander powder and cumin powder and fry for some time. Add the chopped tomatoes and salt and continue frying till the oil separates from the mixture

 Add 1/2 cup of water and bring to boil.

Now add the cut brinjals and mix well.

Cover the pan and simmer on low heat till the Brinjals (Aubergene or Egg Plants) are cooked. Garnish with chopped coriander leaves.

(Visited 55 times, 1 visits today)
Article written by Bridget White-Kumar
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram