Recipe Name: Brinjal with raw mango
|Green brinjals||½ kg|
|Onion, finely chopped||1|
|Totapuri mango (no other variety)||5-6 pieces|
|Chilli powder||1/2 tsp|
|Turmeric, jeera, mustard and methi seeds||1/4 tsp each|
|Water for cooking/td>|
|Salt to taste|
- Chop each brinjal into four pieces and keep aside in a bowl of water with a little salt and lime juice. By doing this brinjals wont turn black.
For the Bagar
- Heat 2 tbsp oil in a vessel. Add jeera, methi and mustard seeds.
- When these splutter add chopped onions and fry till they turn light brown. Add the brinjal (not with water) and continue frying. After a minute, add the tomato and mango pieces and keep frying.
- Add salt, turmeric and chilli powder and keep frying. Lastly add curry leaves.
- After frying for a minute, pour 1 glass of water and cook on high flame for a few minutes. Reduce the flame and cover.
- Keep checking whether the mango is cooked. Cook till all the water has evaporated and gravy is formed.
- The brinjal and mango pieces must remain separate and not mashed, remove from fire and serve. Tastes best with boiled rice.
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|Serving Size||1 katori|
|Amount Per Serving|
|Calories from Fat 1|
|% Daily Value|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs