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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 3 |
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From the Thursday magazine, this was submitted by Tasneem Sajjad. Ingredients:
2 brinjals, big and long sized |
1 large tomato, peeled and chopped |
1 onion, peeled and chopped |
salt |
1 tablespoon fresh garlic, peeled and chopped |
1 teaspoon red chili powder |
1/4 teaspoon turmeric powder |
5 tablespoons oil |
oil, to deep fry |
yoghurt, as required |
Directions:
1. Slice brinjals lengthwise.
2. Wash well.
3. Deep fry till golden brown.
4. Place in a tray separately.
5. Heat 2 tbsps.
6. oil in a pan.
7. Add onion and stir-fry till it's golden brown in colour.
8. Add tomato, the masala powders (viz., turmeric and chilli powders) and salt.
9. Mix well.
10. Cook briefly for about 5 minutes, till the tomato softens.
11. Put this mixture in a blender and blend till you obtain a paste.
12. Take a large (Width-wise) skillet.
13. Place the fried brinjals in it in such a way that they form a flower pattern.
14. Now put some of the prepared paste mixture on each slice of brinjal.
15. Form layers in all the brinjals, i.
16. e.
17. ,on top of the sliced brinjals, place another slice of brinjal and apply the masala.
18. Form layers till all the brinjals are set.
19. Cover the skillet.
20. Allow the brinjals to cook on very low flame for 5-10 minutes.
21. Take yoghurt in another large bowl.
22. Beat well till it is of smooth consistency.
23. Add garlic and salt to taste.
24. Mix well.
25. DO NOT ADD WATER.
26. To serve, take a circular dinner plate.
27. Cover it with a layer of yoghurt.
28. Place the brinjals over it in the shape of a flower.
29. Add a dollop of yoghurt on top of each slice.
30. Enjoy your brinjal yoghurt with your favourite curry and rice on the side.
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