A very simple ,fast ,easy & tasty vegetable which can be made for lunchbox.My mom used to prepare this for my tiffin.
Ingredients
1-2 green chillies
3-4 brinjals
1 tsp mustard seeds
1/2 tsp hing (asafoetida)
1 tsp cumin seeds
4-5 curry leaves
1 tsp turmeric
pinch sugar
Salt as per taste
Garnishing
2 tsp freshly grated coconut
1 tsp coriander leaves
Method:
1. Wash brinjals remove stems cut into halves .Again cut the halves into small thin pieces (kachrya).
Keep it immersed in cold water so that brinjals dont turn black.
2. Heat oil in pan ,add mustard seeds ,hing.When mustard seeds crackle add curry leaves .split chiilies & saute for 1 minute.
3. Add turmeric sugar ,salt ,chopped brinjals & saute well.
4. Next cover with lid & allow brinjals to cook. Remove lid & Keep checking in between if brinjals are cooked .
5. Once done switch off gas garnish with freshly grated coconut & coriander leaves.
Variation
1. Add peanut powder to above sabji.
2. Add potato slices after tempering allow it to cook & then add brinjals & repeat the process from step 3.
Ingredients
1-2 green chillies
3-4 brinjals
1 tsp mustard seeds
1/2 tsp hing (asafoetida)
1 tsp cumin seeds
4-5 curry leaves
1 tsp turmeric
pinch sugar
Salt as per taste
Garnishing
2 tsp freshly grated coconut
1 tsp coriander leaves
Method:
1. Wash brinjals remove stems cut into halves .Again cut the halves into small thin pieces (kachrya).
Keep it immersed in cold water so that brinjals dont turn black.
2. Heat oil in pan ,add mustard seeds ,hing.When mustard seeds crackle add curry leaves .split chiilies & saute for 1 minute.
3. Add turmeric sugar ,salt ,chopped brinjals & saute well.
4. Next cover with lid & allow brinjals to cook. Remove lid & Keep checking in between if brinjals are cooked .
5. Once done switch off gas garnish with freshly grated coconut & coriander leaves.
Variation
1. Add peanut powder to above sabji.
2. Add potato slices after tempering allow it to cook & then add brinjals & repeat the process from step 3.
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