Friday, October 19, 2007



Long Brinjal/Eggplants -------400gms(appx 3 big size)

Red chillies--------------------- 4

Channa dhal --------------------1 tbsp

Dhaniya -------------------------2 tsp pwd

Methi seeds--------------------- few(10-12)

Tomatoes----------------------- 1 medium

ChoppedOninons--------------- 1 medium

Grated coconut ------------------1 tbsp

Turmeric ------------------------a pinch

Hing----------------------------- ½ tsp

Oil-------------------------------- 4 tsp

Salt------------------------------- as required

Tamarind paste -----------------1 tsp (optional)


1.Chop brinjal into thin slices and Soak brinjal slices in salted-ice-cold water immediately after slicing till ready to cook to avoid darkening.

2.Take 2 tsp of oil in apan and heat and roast methi seeds,dhaniya seeds,grated coconut,red chilli,channa dal till dal turns light brown in color.

3.Immediatly add chopped onions and fry for 3 mins.

4.Now add tomatoes and heat till the tomato skin starts to loosen out.

5.Cool down and grind to a fine paste.Avoid adding too much water.

6.Take apressure cooker pan and heat 2tsp of oil.

7.Fry the ground paste & brinjals well for 5 mts on a low flame.

8.Add 2cups of water & salt and Close the cooker & cook for 1 or 2 whistles, depending on how soft you want the brinjals.

9.The consistency can be adjusted to desired thickness by adding more or less water.

10.Adding tamarind is optional.

11.Cool, & temper (add fried curry leaves).

12.Serve with hot rice/roti.

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