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  • Method: For The Masala

    Uploaded by

    Manjunatha Prasad
    6 views1 page
    This recipe provides instructions for making a brinjal masala curry. The masala is prepared by grinding coconut, coriander leaves, roasted gram flour, sambar powder, onion, and tomato with water. For the curry, mustard seeds, curry leaves, fenugreek, onions, ginger-garlic paste, and tomatoes are sauteed in oil before adding cubed brinjal and cooking with a masala-water mixture. The finished curry is served with parantha.

    Original Description:

    for good brinjal vurry

    Original Title

    Brinjal Curry

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    This recipe provides instructions for making a brinjal masala curry. The masala is prepared by grinding coconut, coriander leaves, roasted gram flour, sambar powder, onion, and tomato with water. For the curry, mustard seeds, curry leaves, fenugreek, onions, ginger-garlic paste, and tomatoes are sauteed in oil before adding cubed brinjal and cooking with a masala-water mixture. The finished curry is served with parantha.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    6 views1 page

    Method: For The Masala

    Uploaded by

    Manjunatha Prasad
    This recipe provides instructions for making a brinjal masala curry. The masala is prepared by grinding coconut, coriander leaves, roasted gram flour, sambar powder, onion, and tomato with water. For the curry, mustard seeds, curry leaves, fenugreek, onions, ginger-garlic paste, and tomatoes are sauteed in oil before adding cubed brinjal and cooking with a masala-water mixture. The finished curry is served with parantha.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Method

    For the masala:


    In a grinder take 3 Tbsp grated coconut, some coriander laves, roasted gram flour, 1 tsp
    sambar powder, 1 Tbsp chopped onion, 1 Tbsp chopped tomato. Add some water and grind.

    For the curry:


    In a pan take 2 Tbsp olive oil. Into that add 1 tsp mustard seeds, 7-8 curry leaves, 1 tsp of
    fenugreek (methi), 4 Tbsp chopped onions, 1 Tbsp ginger galic paste and 4 Tbsp chopped
    tomaotes. saute.
    Add cubed brinjal. Saute. Add a little water in the pan for the brinjal to cook.
    Add 2 Tbsp of the prepared masala and water. Let it cook for 2-3 minutes.
    Serve it with a parantha.

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