| Recipe Name: Brinjal with Raw Mango |
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| Category: Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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0 |
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Ingredients: |
| Green brinjals |
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½ kg |
| Tomatoes |
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2 |
| Onion, finely chopped |
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1 |
| Totapuri mango (no other variety) |
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5-6 pieces |
| Curry leaves |
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few |
| Chilli powder |
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1/2 tsp |
| Turmeric, jeera, mustard and methi seeds |
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1/4 tsp each |
| Oil |
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2 tbsp |
| Water for cooking/td>
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| Salt to taste |
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Method: |
- 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 won’t 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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Tags:
brinjal, eggplant, raw mango, tomato, curry leavesBrinjal with Raw Mango, water , add , mango , frying , brinjal , keep , pieces , mustard , cook , methi , remain , flame , bowl , salt , turn , must , jeera , minute , turmeric , reduce |
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