baigan Korma Minced Eggplants/brinjals/aubergines |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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its smells fresh with all the fresh ingr's and its what my father cooks when my mother falls sick...brings old memories back:( Ingredients:
7 brinjals or 7 eggplants, medium sized |
3 teaspoons chopped ginger (must b fresh) |
2 teaspoons chopped garlic (must b fresh 2) |
3 tablespoons chopped onions |
10 green chilies, chopped |
7 curry leaves |
10 coriander leaves (for garnishing) |
1 teaspoon mustard seeds |
2 tablespoons oil |
1/2 teaspoon turmeric |
2 teaspoons salt, to taste |
3 cups water |
Directions:
1. Wash thoroughly the brinjals without cutting or slicing.
2. Put them in a pressure cooker, pour in the water and cook on high flame for 10 minutes or until one whistle.
3. Remove them and set aside to cool.
4. Remove their caps and mash them finely with a fork.
5. Keep this aside.
6. Heat a wok, add oil, when hot crackle the mustard seeds.
7. Put in the onions and sauté till golden.
8. Put in the rest of the items ginger, garlic, chilli, curry leaves, salt and turmeric powder.
9. Fry for a while,
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10. the aroma is delicious
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11. Add the mashed brinjals and cook for a minute or two.
12. Remove and garnish with fresh chopped coriander/cilantro leaves.
13. Serve hot with thin Indian chapattis.
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