Sunday, February 12, 2012

Pepper Brinjal Chops


Brinjal - medium size - 6
Small onion - 8
Garlic - 4 cloves
Scraped coconut -4 tablespoon
Pepper - 1 tablespoon
Corriander seeds - 2 tablespoon
Cumin - 1/2 tablespoon
Sauf / sombu - 1/2 tablespoon
Red chili - 2
Turmeric powder - 1 teaspoon
Oil - 5 tablespoon
Salt - as needed

  •  Dry grind pepper, cumin, sauf, red chili, corriander seeds to a coarse powder.
  • Add onions and scraped coconut,little water and grind to a paste.
  •  Cut each brinjal lengthwise to 6 pieces.
  • Place a pan on the stove and add oil; when it gets heated up, add brinjal and chopped garlic.
  • After it starts changing colour, add the paste, turmeric powder, curry leaves, salt and add a cup of water and stir.

  • Don't cover the pan.
  • Stir now and then.
  • Take care while the gravy thickens.
  • Take care that brinjals are not too softly cooked.
  • When the moisture goes off completey and roasted well switch off the stove.

     Learnt from: Mrs. Padma, my mother

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