Brinjal pachadi RecipeSubmitted by: anya | Date Added: 19 Jul 2009
Listed in: Vegetarian
Salt to taste
Rinse the Brinjal and pat it dry. Cut the top crowns of Brinjal and cut them into thick rounds.
Heat oil in a frying pan over medium flame.Stir and fry until the Brinjal turns brown and is cooked thoroughly.
Remove Brinjal with a slotted spoon and put in a plate lined with absorband kitchen paper.Strain off the oil from the pan and save it.
Put yogurt in a bowl and beat it lightly with a fork until its smooth and creamy.Put the Brinjal into the yogurt and stir it.
Grind the grated coconut ,green chilli and mustard seed together in the grinder and keep aside .
In a small frying pan heat two table spoon of oil( oil used for frying lady's finger) in a medium flame. When the oil gets heated add mustard seeds. As soon as the mustard seeds begin to pop put in the curry leaves, shallots and red chillies.
When it turns brownish add the grinded mixture.Allow it cook in low flame for 2-3 minutes.
Pour the contents of the frying pan into the Brinjal yogurt mixture and mix well.
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