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Saturday, April 2, 2011

Indian Brinjal Sambal

                 This was taught to me by my Church friend.  As such no proper measurement.  I made it a couple of times and it was good.


                   2                 round purple Brinjals, sliced
                   1                 Tomato
                   3                 Garlic, pound finely
                   1/2"            Ginger, pound finely

                   1 teasp        Mustard seeds
                   1 sprig         Curry leaves
                   1/2 teasp     Tumeric powder/Kunyit powder
                   2 Tabsp       Chilli Boh
                   A handful    Tamarind + some water

  1. Fry the brinjals short while.  Remove & drain on paper kitchen towel.
  2. Fry mustard seeds till it crackles/start jumping [oil must Not be too hot].
  3. Add in the ginger & garlic, kunyit powder & chilli boh & stir fry. Crush the Curry leaves just before cooking & throw it in.
  4. Add in the Tomato & stir fry.
  5. Add in the pre fried brinjals & Tamarind water solution & bring it to a boil. Check for seasoning adding salt and a pinch of sugar if necessary.
                        Till my next post, xoxo, Ophelia

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