Brinjal ( aubergine ) curry

Brinjal ( aubergine ) curry
 
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by peanutts

 
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Ingredients

Ingredients
Method
 
  • 200g Eggplants
  • 1 medium size onion, sliced.
  • 2 cloves garlic grated
  • 1 sprig curry leaves
  • 2 red chillies , cut in half length wise
  • 2 tsps cumin powder
  • ½ tsp chilli powder
  • ¼ tsp tumeric
  • 100g maldivian dried tuna chips/slices (optional)
  • Salt
  • Oil for deep frying
  • 1 tbsp ghee or oil
1.Cut the eggplants in half and cut then in to about 1- 1 ½ inch long batons about ½ inch thick. Place in a colander add a pinch of salt and mix in. Leave for about 5 minutes. 2. Wash the eggplants and pat dry using a clean tea towel or kitchen paper. I prefer a clean kitchen towel than paper as the paper tends to stick to the eggplant slices. 3. Heat oil for deep frying , fry the eggplant pieces till golden. Drain well on a kitchen paper. 4. Alternatively, you can try this method instead of deep frying: drizzle some olive oil or vegetable over your eggplant pieces , mix well till coated with oil and place in a moderately hot over and bake till golden brown. 5.Heat a large non stick frying pan or a wok, add ghee and the onion slices. Stir till translucent. 6. Add curry leaves and garlic and stir around for about 1 minute. 7. Lower heat , add spices , and sprinkle a little water about 1 tbsp , to prevent the spices from burning, mix everything together. 8. Add dried fish, and the eggplants. Stir fry till cooked through and all the spices have coated the eggplants, about 2-3 minutes. Serve with plain rice and a mild curry

Brinjal ( aubergine ) curry

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This recipe was uploaded by peanutts

 
 

Method


1.Cut the eggplants in half and cut then in to about 1- 1 ½ inch long batons about ½ inch thick. Place in a colander add a pinch of salt and mix in. Leave for about 5 minutes. 2. Wash the eggplants and pat dry using a clean tea towel or kitchen paper. I prefer a clean kitchen towel than paper as the paper tends to stick to the eggplant slices. 3. Heat oil for deep frying , fry the eggplant pieces till golden. Drain well on a kitchen paper. 4. Alternatively, you can try this method instead of deep frying: drizzle some olive oil or vegetable over your eggplant pieces , mix well till coated with oil and place in a moderately hot over and bake till golden brown. 5.Heat a large non stick frying pan or a wok, add ghee and the onion slices. Stir till translucent. 6. Add curry leaves and garlic and stir around for about 1 minute. 7. Lower heat , add spices , and sprinkle a little water about 1 tbsp , to prevent the spices from burning, mix everything together. 8. Add dried fish, and the eggplants. Stir fry till cooked through and all the spices have coated the eggplants, about 2-3 minutes. Serve with plain rice and a mild curry
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