Home
Ingredient
Brinjal in green tomatoes
Introduce
Chef :
Mona SantoshBrinjal in green tomatoes
#masterclass -6
Tender eggplants cooked with green tomato gives a tangy twist to the dish. Seasoned with punch-phoran and asafoetida makes it irresistible with hot fulkas or simple dal chawal.
Ingredient
Food ration :
4 servingsCooking time :
20 minutes
400 gms
small baigan
1 tsp
punch phoran spices
1/4 tsp
asafoetida
1/2 tsp
turmeric powder
1 tsp
chilli powder
1 tbsp
mustard seeds
3 tbsp
mustard oil
to taste
Salt
Cooking instructions
* Step 1
Grind garlic and mustard to a fine paste.
* Step 2
Cut baingan lengthwise discarding the stems.
* Step 3
Heat up oil, add punch phoran(fenugreek, mustard, cumin, nigella/kalonji and sauf mixed together in equal quality) along with asafoetida.
* Step 4
Add the ground paste and 2 tbsp water, water will reduce the splattering of masala all over.
* Step 5
Fry for a minute or two. Add turmeric, chilli, coriander powder and salt, fry for another minute by adding some water to prevent the masala from burning.
* Step 6
When oil starts showing up, add finely chopped green tomatoes.
* Step 7
Mix well, cover and cook till tomatoes are soft.
* Step 8
Add baingan, stir well, fry on high heat for 2 minutes. Reduce the heat, cover and cook till done. Stir it occasionally.
* Step 9
Cook without the lid till masala is well fried and coats the baigan. Garnish and serve hot.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic