An incredible sauteed brinjal recipe made with freshly ground spices. The podi (means "powder") is made from roasted bengal gram, pepper, cumin seeds and red chili.
This is a slow roasted and time consuming recipe. But its worth all the time spent on this recipe. The best combo are when served with curd rice, chapathi and as a side dish with sambar rice.
Ingredients
1 kg Purple brinjals, diced
1/2 tsp Turmeric powder
Salt
1/2 cup Oil
For podi -
2 tsp Bengal gram
1/2 tsp Cumin seeds
1/4 tsp Pepper corns
5-8 Byadgi red chilies
Method
- Roast all the ingredients listed under podi together in a pan. Let it cool
- Grind it into a smooth powder
- On a preheated pan, add oil. When it turns smoky, add brinjal and turmeric powder. Saute on medium heat for 20 minutes until it is completely cooked and water is completely evaporates
- Add the freshly prepared podi powder and season it with salt. Mix well and saute on low heat for 5 minutes
- Serve with curd rice, chapathi or sambar rice
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