Its a punjabi and bengali dish but its famous in most of the parts of Asia. Its best side dish to go with roti, chapati, puri, naan, kulcha or paratha. For this recipe, big sized, fleshy, pulpy brinjal has to be selected.
INGREDIENTS:
Fleshy pulpy Brinjal (1)
Chopped onions (1 cup).
Chopped tomatoes (1/2 cup).
Chopped green chillies (2).
Ginger paste (1 TBs).
Curd (1-2 TBs).
Garlic smashed or minutely chopped (1 Tsp).
Salt to taste, turmeric a pinch.
Fenugreek seeds (1/2 Tsp), Bay leaves (1-2).
Garam masala powder (1 tsp).
Coriander leaves for garnishing.
PROCEDURE:
Brinjal is oiled and burnt on flame till it gets burnt properly and skin gets easily peeled off with little effort. Now mash the brinjal pulp, with curd so that no lumps are found.
Now heat oil in a pan, add fenugreek seeds and allow it to pop, add bay leaves and saute till its colour is changed, now add garlic and saute, you can feel the punjabi aroma lingering around, now add chopped onions and fry till golden brown, add tomatoes, ginger paste and salt and allow it to cook till tomatoes gets softer and oil leaves the walls of the pan, now add chopped green chillies, garam masala powder and stir it well, now add mashed brinjal pulp and stir well so that all ingredients gets mixed up well and brinjal gets cooked up well. Now add chopped coriander and stir up well. Off the flame and close the lid for 2minutes. Now its ready to be garnished and served with roti or naan or etc.
INGREDIENTS:
Fleshy pulpy Brinjal (1)
Chopped onions (1 cup).
Chopped tomatoes (1/2 cup).
Chopped green chillies (2).
Ginger paste (1 TBs).
Curd (1-2 TBs).
Garlic smashed or minutely chopped (1 Tsp).
Salt to taste, turmeric a pinch.
Fenugreek seeds (1/2 Tsp), Bay leaves (1-2).Garam masala powder (1 tsp).
Coriander leaves for garnishing.
PROCEDURE:
Brinjal is oiled and burnt on flame till it gets burnt properly and skin gets easily peeled off with little effort. Now mash the brinjal pulp, with curd so that no lumps are found.
Now heat oil in a pan, add fenugreek seeds and allow it to pop, add bay leaves and saute till its colour is changed, now add garlic and saute, you can feel the punjabi aroma lingering around, now add chopped onions and fry till golden brown, add tomatoes, ginger paste and salt and allow it to cook till tomatoes gets softer and oil leaves the walls of the pan, now add chopped green chillies, garam masala powder and stir it well, now add mashed brinjal pulp and stir well so that all ingredients gets mixed up well and brinjal gets cooked up well. Now add chopped coriander and stir up well. Off the flame and close the lid for 2minutes. Now its ready to be garnished and served with roti or naan or etc.
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