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Wednesday, April 1, 2009



Brinjal 500gms

methi leaves 1 cup

haldi 1/4 tsp


besan 3 tsp

Grind to paste:

green chillies 4

coriander leaves 1/2 cup

For Tempering:

mustard seeds 1tsp

udith dal 1 tsp

chena dal 1/2 tsp

red chillies 2

curry leaves little

Lg little

Heat oil in a pan, add mustard, udith dal, chena dal, red chillies
curry leaves and lg powder then add cut (lengthwise) brinjal and saute.
Sprinkle water cover and cook. When half done add haldi and salt.
Add the methi leaves and the ground paste and mix well. Little water
can be added to make the methi leaves cook. Cover and cook. When
there is still water in it add the paste of besan (use just few spoons
of water to make paste) and mix well. Remove cover and cook on low
fire till besan paste absorbs and take care not to allow the curry
to stick to bottom.

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