"baigan Korma" Minced Eggplants/brinjals/aubergines
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 7 brinjals or 7 eggplants, medium sized
- 3 teaspoons chopped ginger (must b fresh)
- 2 teaspoons chopped garlic (must b fresh 2)
- 3 tablespoons chopped onions
- 10 green chilies, chopped
- 7 curry leaves
- 10 coriander leaves (for garnishing)
- 1 teaspoon mustard seeds
- 2 tablespoons oil
- 1⁄2 teaspoon turmeric
- 2 teaspoons salt, to taste
- 3 cups water
directions
- Wash thoroughly the brinjals without cutting or slicing.
- Put them in a pressure cooker, pour in the water and cook on high flame for 10 minutes or until one whistle.
- Remove them and set aside to cool.
- Remove their caps and mash them finely with a fork.
- Keep this aside.
- Heat a wok, add oil, when hot crackle the mustard seeds.
- Put in the onions and sauté till golden.
- Put in the rest of the items ginger, garlic, chilli, curry leaves, salt and turmeric powder.
- Fry for a while, ….
- the aroma is delicious ….
- Add the mashed brinjals and cook for a minute or two.
- Remove and garnish with fresh chopped coriander/cilantro leaves.
- Serve hot with thin Indian chapattis.
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RECIPE SUBMITTED BY
Nisha
India
I am a keralite married into a gujarati family...so the food is surely a main thing in my life...I LOVE to cook...its almost like an addiction with me, when i think of some recipe i simply MUST cook it...which is seldom possible...anyways...i have a crocodile for a hubby...always cranky...the only thing he like which i make are the idlis and the gulab jamuns...he couldnt find any faults with them till now...touchwood! this is me..."newly wed" in the kitchen at my in laws place...those happy days!(sigh)if i had a month off...i'd call up my best feinds over and cook for them...