SPICY EGGPLANT (BRINJAL)

STUFFED SPICY EGGPLANT

EGGPLANT (BRINJAL)

Eggplant is also called brinjal in India. It has various shapes and different colours. It can be made in same method either long or small round . It can serve with puri, parantha, chapati & rice depending on your choice. Let us go for preparation: -

INGREDIENTS : -

* Eggplant- 1/2 kg, very small size

* Oil -1 1/2 tbs,

* Cumin seeds -1tsp,

* Red chilli powder - 1tsp,

* Coriander powder -2tbs,

* Funnel seeds -1tbs,

* Turmeric powder -1/2tsp,

* dried ginger powder -1/4tsp,

* Dried mango powder -1/2 tsp

* Garam masala -1/2 tsp,

* Salt to taste,

* Green coriander leaves for garnish.

METHOD : -

* Wash eggplant and dry very well,

* Cut all eggplant in to 4 parts but keep joint from one down,

* Mix all spices by little oil and fill into eggplant.If spices remains keep aside,

* Now heat oil in a wok (kadahi) and add cumin seeds. Let it crackle very well,

* Put all eggplants in to wok & mix well

* Cover it and let it cook for 5 to 7 minutes. After that stir it and again cook it for 5 minutes,

* When it cooked and becomes soft then mix remaining spices in to it,

* Once again cook for 2 to3 minutes,

* In last turn off the flame. Cover the lid on wok for 4 to 5minutes,

* Now eggplant is ready.Turn out it in to a plate & garnish with coriander leaves,

* Serve it with Puri, Parantha, Chapati or Rice.

NOTE :-

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