BRINJAL CURRY

BRINJAL CURRY

INGREDIENTS

BRINJAL - 4; MEDIUM SIZED; CUT INTO 2 INCH PIECES

GINGER- 1 INCH PIECE
GREEN CHILLIES- 3 
CORIANDER LEAVES- 1 TABLESPOON

TAMARIND JUICE- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON

CHANA DAAL- 1/2 TABLESPOON
URID DAL/ BLACK GRAM- 1/2 TABLESPOON

MUSTARD- 1/2 TABLESPOON
CUMIN SEEDS- 1/2 TABLESPOON
DRIED RED CHILLIES-3

OIL- 4 TABLESPOONS

SALT

PREPARATION

GRIND GINGER, GREEN CHILLIES AND CORIANDER LEAVES INTO A FINE PASTE

HEAT OIL IN A THICK PAN

SAUTE CHANA DAL, URID DAL, MUSTARD , CUMIN SEEDS AND DRIED RED CHILLIES

PUT BRINJAL PIECES, TURMERIC POWDER AND SALT

FRY FOR A WHILE
COVER PAN WITH  A LID

WHEN BRINJAL IS HALF COOKED, ADD TAMARIND JUICE, GINGER PASTE
MIX WELL

CLOSE WITH A LID
STIRR OCCASIONALLY

GARNISH WITH CORIANDER LEAVES