Saturday, August 3, 2013

Aloo/brinjal gravy

Serves: 4


Aloo/Brinjal: 1 pound
onions: 1 medium (chopped)
tomatoes: 2 large
yellow habanero chillies: 2 (with seeds removed) - gives a nice flavor.
kozambhu powder: 2 1/2 heaping teaspoons
turmeric powder: 1/4 teaspoon
salt : to taste
Oil: 3 tablespoons

In dhinchik, smash:
2 teaspoons fennel seeds
2 stalks curry leaves
5 flakes of garlic

Boil the potatoes in a pressure cooker. Peel and cut them into small pieces.
Now,  heat oil in a pan. Once oil heats, add the dhinchik smash.
once this splutters, add onions. Keep heat high (setting: 8).
Once onions get golden brown, add tomatoes.
Now, add aloo/brinjal. Stir it for 5 minutes.
Add all the spices.
Stir for another 5 minutes.
Add 3 cups of water.
Close the lid and boil it for 15 minutes on a heat setting of 6.
Open the lid and sim it for 10 minutes (on heat setting: 2).
Now, you should see the oil oozing out on all the sides of the pan.
Now, garnish with coriander leaves and serve.

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