INGREDIENTS
aubergine/ baigan 250 gm cut long & slightly thick
onion 2 chopped into small pieces
tomatoes 2 chopped small
milk / coconut milk 1 cup
ginger-garlic paste 2 tsp
oil 3 tbsp
chilli pdr. 3 tsp or to taste
mustard seeds 1 tsp
cumin/ jeera 1 tsp
curry leaves 2 sprigs
salt to taste
METHOD
in a heavy pan, heat oil, add mustard seeds, once it crackles, add cumin, saute it till crackles, then add ginger-garlic paste, be careful, as it splutter all over, reduce flame, keep frying or it will get stuck down.
once the paste is fried for about 2 minutes, add onion fry till light pink, add 1 sprig curry leaves finely chopped
then add tomatoes, fry well, add salt & chilli pdr., fry well
then add aubergine, fry on low flame stirring often, or if you're in a hurry, you may cover & cook, as it will cook faster, but slow cooking enhances the flavour.
once aubergine are 3/4 cooked, add milk, cook on low flame, till aubergine gets cooked & milk is fully absorbed.
when oil floats in top, it means it is ready to serve !
just before removing, add finely chopped curry leaves, as this gives added flavour.
NOTE- if you add coconut milk, it will give different flavour, so may be on different days, you can try different flavours & see what you/ the family likes !
this will go well with rice, roti. as milk is added & also more oil, it will neutralis. the spiciness.
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com
aubergine/ baigan 250 gm cut long & slightly thick
onion 2 chopped into small pieces
tomatoes 2 chopped small
milk / coconut milk 1 cup
ginger-garlic paste 2 tsp
oil 3 tbsp
chilli pdr. 3 tsp or to taste
mustard seeds 1 tsp
cumin/ jeera 1 tsp
curry leaves 2 sprigs
salt to taste
METHOD
in a heavy pan, heat oil, add mustard seeds, once it crackles, add cumin, saute it till crackles, then add ginger-garlic paste, be careful, as it splutter all over, reduce flame, keep frying or it will get stuck down.
once the paste is fried for about 2 minutes, add onion fry till light pink, add 1 sprig curry leaves finely chopped
then add tomatoes, fry well, add salt & chilli pdr., fry well
then add aubergine, fry on low flame stirring often, or if you're in a hurry, you may cover & cook, as it will cook faster, but slow cooking enhances the flavour.
once aubergine are 3/4 cooked, add milk, cook on low flame, till aubergine gets cooked & milk is fully absorbed.
when oil floats in top, it means it is ready to serve !
just before removing, add finely chopped curry leaves, as this gives added flavour.
NOTE- if you add coconut milk, it will give different flavour, so may be on different days, you can try different flavours & see what you/ the family likes !
this will go well with rice, roti. as milk is added & also more oil, it will neutralis. the spiciness.
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com
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