Friday, 22 April 2016


This is a yummy side dish to any fried rice and lunch. 


Baby brinjals cut (longitudinally) 15 nos
Sesame oil one tablespoon
Mustard seeds one spoon
Curry leaves one sprig
Bellary onion one finely chopped
Kashmiri chilly powder one spoon
Asafoetida a generous pinch
Sambar powder half spoon
Turmeric one spoon
Coriander leaves chopped half cup (Optional)
Salt to taste


Wash and cut the brinjals longitudinally and put them in water to avoid the change of colour.
Heat the wok with sesame oil.
Add mustard seeds.
Let them be spluttered.
Add onions, curry leaves, turmeric powder.
Add the brinjals and saute for a couple minutes.
Add Sambar powder and red chilly powder.
Add salt.
Sprinkle little water and cover the wok with lid.
Simmer the flame.
Wait until the brinjals get cooked.
Check the taste of salt.
Stir carefully without the burning of brinjals.
Garnish the brinjal stir fry with coriander leaves.

Serve with lime rice, curd rice or any fried rice.
It pairs well with any meals.

Do try....

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