April 23, 2016


Brinjals – 250 gms
Mustard seeds – 25 gms (ground to paste)
Kalonji seeds – ¼ tsp
Green chillies – 2-3
Turmeric -1 tsp
Red chilli powder – 2 tsp
Salt to taste
Sugar to taste
Mustard oil – 2 tbsp

  •  Wash brinjals and cut into quarters.
  • To make the mustard paste, soak mustard seeds in water for 10 minutes and grind to a coarse paste.
  • Heat mustard oil to smoking point. Add kalonji seeds and green chillies.
  • Add brinjals, turmeric, chilli powder, salt and 2-3 tbsp of water.
  • Cook on low heat till the brinjals are done.
  •  Add mustard paste and sugar, cook for 2-3 minutes.
  • Add a little more mustard oil and stir. Check the seasoning.
  •  Serve hot.

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