Ok now for the people who love brinjal... here is a great recipe....
Ingredients:
Brinjal (preferrably small in size and tender) - 5 - cut the brinjals into 4 pieces ( max of six if it is big in size)
onion- 1/2(big,sliced)
garlic-5 (sliced)
tomato- 1 (small,chopped)
curry leaves-few
corriander leaves
turmeric powder- 1/4 tsp
sambar powder-1 tsp
Fennel seeds (Sombu in tamil) - 1 tsp
urad dal - 1 tsp
channa dal - 1 tsp
Cook:
Fennel seeds (Sombu in tamil) - 1 tsp
urad dal - 1 tsp
channa dal - 1 tsp
Cook:
1. Heat oil in kadai and season with mustard seeds, urad dal, fennel seeds and channa dal.
2. When the mustard seeds start spluttering add onion and fry onions, garlic,curry leaves
3. When the onions are golden brown add turmeric and fry for 1 minute.
4. Add brinjal, salt and saute until color changes.
5. The color change indicates that the brinjal is 1/4th done.
6. Now add tomatoes and sambar powder and cook.
7. Taste after 5 to 10 minutes and see if it is done. You know it is done when you think it is cooked well according to your taste. Everyone have their own taste and that determines how much the brinjal is cooked. Commonly 15 minutes should be more that enough (with frequenty stirring). When you stir make sure you dont break the brinjal.
8. Finally stir in corriander leaves.
This dish goes well with plian rice, sambar, curd rice or roti.
2. When the mustard seeds start spluttering add onion and fry onions, garlic,curry leaves
3. When the onions are golden brown add turmeric and fry for 1 minute.
4. Add brinjal, salt and saute until color changes.
5. The color change indicates that the brinjal is 1/4th done.
6. Now add tomatoes and sambar powder and cook.
7. Taste after 5 to 10 minutes and see if it is done. You know it is done when you think it is cooked well according to your taste. Everyone have their own taste and that determines how much the brinjal is cooked. Commonly 15 minutes should be more that enough (with frequenty stirring). When you stir make sure you dont break the brinjal.
8. Finally stir in corriander leaves.
This dish goes well with plian rice, sambar, curd rice or roti.
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