Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teaspoon | Turmeric Powder | |
| 2 | Teaspoon | Methi - Fenugreek | Powdered with Jeera |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teaspoon | Mustard Seed | |
| 2 | Tablespoon | Cooking Oil | |
| 2 | Small | Onions | |
| 1 | Salt-Spoon | Salt | |
| 4 | Nos | Pepper Corns | |
| 3 | Medium | Chillies, Green | |
| 5 | Grammes | Tamarind Pulp | |
| 200 | Grammes | Brinjals - small round. |
Method
Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable Pullao.
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