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BRINJAL CURRY

BRINJAL CURRY

BRINJAL CURRY RECIPE ALSO KNOWN AS EGGPLANT IS ONE OF THE FAVOURITE SOUTH INDIAN CURRY. THIS IS NOT A STUFFING RECIPE INSTEAD IT IS COOKED WITH TOMATO AND ONION WITH SPICES TOGETHER. THIS DELIGHTFUL DISH GOES WELL WITH RICE AND ALSO WITH ROTI AND CHAPATHI. THE TIME TO PREPARE THIS RECIPE IS JUST 15MIN, HENCE FOR A QUICK LUNCH THIS WILL BE A BEST ONE.

INGREDIENTS

1. BRINJAL (FINELY CHOPPED 250 GM)
2. ONION ( 1 BIG FINELY CHOPPED)
3. TOMATO ( 1 BIG FINELY CHOPPED)
4. MUSTARD SEEDS
5. URAD DAL
6. CURRY LEAVES (5 TO 6)
7. SALT 
8. TURMERIC POWDER
9. CHILLI POWDER
10. CORIANDER POWDER

DIRECTIONS

1. HEAT A COOKING KADAI/PAN WITH OIL. ADD MUSTARD SEEDS AND URAD DAL. AS THE SEEDS START POPPING ADD CURRY LEAVES, FINELY CHOPPED ONIONS AND SAUTE WELL.

2. WHEN THE ONION TURNS GOLDEN BROWN ADD TOMATO. AFTER FEW MINUTES ADD  FINELY CHOPPED BRINJAL AND MIX WELL. 

3. AFTER SAUTING, USE ALL THE SPICES AND MIX WELL. ADJUST SALT.

4. CLOSE THE KADAI WITH LID AND COOK FOR 5 MIN. NOW THE TASTY AND EASY SPICY BRINJAL CURRY IS READY.

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