Brinjal Ennekkai
- Vallabhaneni Lakshmi
Preparation Time: | 30 minutes |  |
Cooking Time: | 30 minutes |
Serving Size: | 2 |
Serves: | 4 |
Cooking Type: | Deep fry |
IngredientsOil | 150 | ml | Heat oil, fry well. |
Mustard (1 table spoon) | 5 | grams | |
Onion | 150 | grams | Chopped into large pieces |
Mint | 1 | gram | |
Curry leaves | 1 | gram | |
Egg plant (small, round) | 750 | grams | Slit into four |
Coconut | 150 | grams | |
Cinnamon | 2 | grams | (4 pcss of 1 inch length) |
Cloves | 1 | gram | (8 pieces) |
Onion | 100 | grams | (2 pieces) |
Garlic | 15 | grams | (1 whole) |
Chana Dal | 50 | grams | (4 table spoons) Fried |
Ginger | 20 | grams | (1/2 inch piece) |
Green chillies | 50 | grams | |
Cilantro | 10 | grams | |
Turmeric powder | 1/2 | table spoon | |
Tomatoes | 150 | grams | (3 numbers) |
Salt | 100 | grams | (2 table spoons) |
Preparation- All these ingredients should be ground to paste:
Cocunut, Cinnamon, Cloves, Onions, Garlic, Chana Dal, Ginger, Green chillies, Cilantro, Turmeric powder and Tomatoes.
Cooking Procedure- Heat oil for frying. Add the slit eggplant to the above, fry well.
- Add the paste to the heated oil and let it cook slowly. A little water may be used.
- Cook till Brinjal pieces are soft.
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