2 brinjals- thickly sliced
2 tbs oil
Mustard seeds- 1/2 tsp (optional)
Nigella seeds- 1/4 tsp (onion seeds) (optional)
Curry leaves - 1 stem
Red chillie powder - 1/2 tsp-1 tsp
Coriander powder -1/4 tsp- 1/2 tsp
Turmeric powder - 1/8 tsp
Garlic - 1 clove crushed
Salt
Method:
Heat oil in a wok, splutter the seeds if using, add curry leaves, garlic and the powders.The brinjals should be cut into thick long slices just before adding to the oil or it might get oxidized. Add the brinjals slices to the wok and cook over medium flame till soft. Do not stir frequently or you'll end up with a mashed tasty mess!! Cook to your preferance with salt. I like mine to be slightly brown and crisp.
Do not cover the wok so it'll take slightly longer to cook but it's worth the wait.
Served mine with rice, you could also do it with roti and curd or pita or puri. Happy munching!!!!!!!!
2 tbs oil
Mustard seeds- 1/2 tsp (optional)
Nigella seeds- 1/4 tsp (onion seeds) (optional)
Curry leaves - 1 stem
Red chillie powder - 1/2 tsp-1 tsp
Coriander powder -1/4 tsp- 1/2 tsp
Turmeric powder - 1/8 tsp
Garlic - 1 clove crushed
Salt
Method:
Heat oil in a wok, splutter the seeds if using, add curry leaves, garlic and the powders.The brinjals should be cut into thick long slices just before adding to the oil or it might get oxidized. Add the brinjals slices to the wok and cook over medium flame till soft. Do not stir frequently or you'll end up with a mashed tasty mess!! Cook to your preferance with salt. I like mine to be slightly brown and crisp.
Do not cover the wok so it'll take slightly longer to cook but it's worth the wait.
Served mine with rice, you could also do it with roti and curd or pita or puri. Happy munching!!!!!!!!
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