23:14
Unknown
This is a traditional Bengali style brinjal / eggplant / aubergine curry cooked with poppy seeds paste. This is very mild and requires very few ingredients. Yet it has such a nice creamy texture and is so flavourful.
Ingredients:
Baby brinjals .... 200 gms
Onion .................... 1 (sliced )
Green chilli ......... 1 - 2
Poppy seeds ........ 2-3 tbsps
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp
Salt ............ to taste
Sugar .......... 1 tsp (skip if you don't like )
Mustard oil ..... 3 tbsps (or use half with normal cooking oil )
Coriander leaves .. to garnish
Method:
1. Wash the baby brinjals and make slits. Put them in salt water until use to avoid them from turning black
2. Soak the poppy seeds preferably for few hours. Make a smooth paste with poppy seeds and green chillies.
3. In a pan heat oil and saute the sliced onion until translucent.
4. Tip in the brinjals and stir fry until they are half done.
5. Add the ground poppy seed and chilli paste. Also add turmeric powder, red chilli powder and salt to taste and a little sugar if you like.
6. Stir carefully and add about one cup water and simmer to cook.
7. If you want a dry version you just sprinkle a little water and cover the lid. Check again after a minute or two and repeat the same if they are not done. This depends on the size of the brinjals you are using. Tiny ones get cooked very fast.
Garnish with coriander leaves and serve with rotis or rice.
Note: Tempering is optional. If you like then temper the curry with just nigella seeds or panch phoran. Some people also add a little yogurt for tanginess.
Method:
1. Wash the baby brinjals and make slits. Put them in salt water until use to avoid them from turning black
2. Soak the poppy seeds preferably for few hours. Make a smooth paste with poppy seeds and green chillies.
3. In a pan heat oil and saute the sliced onion until translucent.
4. Tip in the brinjals and stir fry until they are half done.
5. Add the ground poppy seed and chilli paste. Also add turmeric powder, red chilli powder and salt to taste and a little sugar if you like.
6. Stir carefully and add about one cup water and simmer to cook.
7. If you want a dry version you just sprinkle a little water and cover the lid. Check again after a minute or two and repeat the same if they are not done. This depends on the size of the brinjals you are using. Tiny ones get cooked very fast.
Garnish with coriander leaves and serve with rotis or rice.
Note: Tempering is optional. If you like then temper the curry with just nigella seeds or panch phoran. Some people also add a little yogurt for tanginess.
Posted in: Indian Cook
0 comments:
Post a Comment