Brinjal Pahie Recipe
Ingredients
| Brinjals | 225 Gram (For 4) | |
| Mustard seeds | 1/2 Teaspoon (For 4) | |
| Red chillies | 5 Gram (For 4) | |
| Ginger | 5 Gram (For 4) | |
| Cumin | 1 Teaspoon (For 4) | |
| Vinegar | 50 Milliliter (For 4) | |
| Cinnamon a small piece | ||
| Coriander | 5 Gram (For 4) | |
| Sugar a pinch | ||
| Onion | 10 Gram (For 4) | |
| Garlic a few flakes | ||
| Green chillies | 5 Gram (For 4) | |
| Tamarind | 10 Gram (For 4) | |
| Coconut (extract milk) 1 | ||
| Oil | 30 Milliliter (For 4) | |
| Turmeric | 5 Gram (For 4) | |
| Salt | 15 Gram (For 4) | |
Directions
1. Slice the brinjals lengthwise and rub over with turmeric and salt.
2. Grind together red chillies, mustard seeds, cinnamon, cumin and coriander.
3. Soak tamarind in salted water.
4. Slice garlic, ginger, green chillies and onion.
5. Heat oil; fry brinjals and remove.
6. Mix together the brinjals, ground spices, vinegar, tamarind, and curry leaves.
7. To hot oil add the brinjal mixture and coconut milk.
8. Simmer for 15 minutes, stirring all the time. The brinjals must be well cooked and mashed up.
9. Add the sugar just before removing from the fire.
2. Grind together red chillies, mustard seeds, cinnamon, cumin and coriander.
3. Soak tamarind in salted water.
4. Slice garlic, ginger, green chillies and onion.
5. Heat oil; fry brinjals and remove.
6. Mix together the brinjals, ground spices, vinegar, tamarind, and curry leaves.
7. To hot oil add the brinjal mixture and coconut milk.
8. Simmer for 15 minutes, stirring all the time. The brinjals must be well cooked and mashed up.
9. Add the sugar just before removing from the fire.
Chef
