April 14, 2013

Brinjal with Neem Leaves

Brinjals - 250 gms (long Variety)
Neem Leaves - 2 tbsp (tender)
Green Chillies - 3 (chopped)
Turmeric  - 1/4 tsp
Coriander powder - 1 tbsp
Salt to taste
Mustard oil for frying


  • Cut brinjals into pieces. Sprinkle salt and turmeric and keep aside.
  • Heat mustard oil  and deep fry brinjal pieces till brown.
  • Drain the excess oil and keep aside.
  • Heat 2 tbsp of oil. add neem leaves, green chillies, salt, turmeric and coriander powder.Cook on high flame for 1 minute then lower the flame. Add 1 cup of water.
  • Add brinjal pieces. Simmer till the gravy thickens.
  • Serve with steamed rice.

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