INGREDIENTS:
1. Brinjal: 7-8 small
2. Curd: 1/2 cup whipped/beaten
3. Spices: Kalonji (black seeds) (or Panch puran seeds),
turmeric, chilli pd, roasted cumin powder, salt, little sugar
4. green chillies: 2
5. Coriander leaves chopped.
1. Brinjal: 7-8 small
2. Curd: 1/2 cup whipped/beaten
3. Spices: Kalonji (black seeds) (or Panch puran seeds),
turmeric, chilli pd, roasted cumin powder, salt, little sugar
4. green chillies: 2
5. Coriander leaves chopped.
METHOD:
1. Cut small Brinjal into big pieces as shown above & fry them in oil as shown above. Drain & keep aside.
2. In a big cooking pan, add 1 Tablespoon of oil. Add some Kalonji or Panch puran seeds, Turmeric powder & red chilli pd. Let the seeds crackle.
1. Cut small Brinjal into big pieces as shown above & fry them in oil as shown above. Drain & keep aside.
2. In a big cooking pan, add 1 Tablespoon of oil. Add some Kalonji or Panch puran seeds, Turmeric powder & red chilli pd. Let the seeds crackle.
3. Add the whipped curd (should not be cold), stir continuously & add salt to taste, plus little sugar. Stir for 5 min & then add 1/2 cup water. Add 2-3 slit green chillies. Let it boil for few min.
4. Add fried Brinjal pieces to the curd & keep stirring till most water is absorbed or evaporated and the curry thickens (neither gravy style nor too dry).
5. Add roasted cumin powder 1 teaspoon. Chop coriander leaves & sprinkle to garnish.
4. Add fried Brinjal pieces to the curd & keep stirring till most water is absorbed or evaporated and the curry thickens (neither gravy style nor too dry).
5. Add roasted cumin powder 1 teaspoon. Chop coriander leaves & sprinkle to garnish.