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Aubergine (Brinjal) Puree Recipe

Aubergine (Brinjal) Puree is a popular Anglo-Indian Side dish
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Side dish Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 - large Aubergine
  • 2 tbsp - oil
  • 1 tsp - chopped Garlic
  • 1 cup - thick curds
  • 2 tsp - Lime juice
  • 1 - Tomato chopped finely
  • 1 tsp - ground pepper
  • 2 - Green chillies chopped
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Garam Masala powder - 1/2 tsp
  • How to Make Aubergine (Brinjal) Puree:

    1. Cut the aubergines in fairly big pieces and soak in salt water for some time.
    2. Heat oil in a suitable pan and add the onions and minced ginger.
    3. Stir fry for few minutes till the onions turn slightly brown
    4. Add the chopped tomatoes, turmeric powder, chilli powder, cumin powder, coriander powder, garam masala, pepper and salt and simmer till the tomatoes turn pulpy and the oil separates from the mixture.
    5. Add the aubergine pieces and one cup of water and cook covered on low heat till the aubergines turn to pulp.
    6. Remove from heat and mash the aubergines to get a puree.
    7. Garnish with chopped coriander leaves.
    8. Serve.
    9. Recipe Courtesy: Anglo-Indian Recipes




     

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