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

September 18, 2009

MEAT AND BRINJAL (EGG PLANT) CURRY

Meat and Brinjal Curry 1 kg Beef or Mutton cut into 3 cubes 3 medium size Brinjals cut into quarters […]

Meat and Brinjal Curry
1 kg Beef or Mutton cut into 3 cubes
3 medium size Brinjals cut into quarters and soaked in water
3 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon pepper powder
2 medium size onions chopped
2 tomatoes chopped fine or made into puree
2 green chillies slit lengthwise
1 teaspoon chillie powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons vinegar
Heat oil in a pan and lightly brown the Brinjals over moderate heat for 3 minutes then remove and keep aside.
In the same oil add the onions and sauté lightly.
Add the ginger garlic paste, pepper powder, chillie powder, green chillies and turmeric powder, vinegar and fry for 2 minutes.
Now add the Beef / Mutton and the tomato and stir-fry until the meat changes colour.
Add 2 cups water and cook till the meat is tender.
Add the Brinjals and simmer for 5 minutes.
Serve with rice.

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Article written by Bridget White-Kumar
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