Monday, March 14, 2011

Brinjal/Egg Plant/Vankay curry


Eggplant   1 kilo
Ginger   ½  an inch piece
Garlic   5 cloves
Mustard  ½  tsp.
Plain chili powder  as needed
Vinegar  5 tablespoons
Cinnamon  1” piece
Sugar as needed
Salt to taste

Preparation time: 30mins


Cut the eggplant into 1 1/2” pieces and fry them or roast them in the oven(20 mins@ 350F), over a thin film of oil in an aluminum pan.
Grind mustard, ginger, and garlic. 
Heat the paste in a non- stick pan with chili powder, cinnamon, salt and vinegar. 
When it boils, add the eggplant, mix well and add sugar.

Amount of vinegar, chili powder, sugar and salt can be adjusted to suit your taste.

Recipie courtesy: My advisor's wife-Gnana aunty

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