Spicy Indian Brinjal Yogurt Curry
This is a beautiful recipe by Anjali Vellody from the Food column of the Weekend magazine. I hope you enjoy it!
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INGREDIENTS
Nutrition- 1⁄4teaspoon turmeric powder
- 1teaspoon red chili powder
- 550g small round brinjals, cut in 4 pcs.,lengthwise
- 275
- 3⁄4teaspoon sugar
- 3tablespoons ghee
- oil
- 2 1⁄4tablespoons cumin seeds
- 2
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DIRECTIONS
- Rub salt, red chilli and turmeric powders into the brinjals.
- Heat oil in a small wok.
- Once its hot, shallow fry the brinjals until brown in colour.
- Drain on clean paper towels.
- Add salt and sugar to the yogurt in a bowl.
- Mix well and keep aside.
- Heat ghee in a wok.
- Stir in the fried brinjals.
- Mix in the yogurt.
- Cook on low flame for 10 minutes.
- Add cumin powder just before removing it from flame{off the stove}.
- Garnish with corriander leaves and serve hot with rotis.
- Enjoy!
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