Aubergine (Brinjal) Puree

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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How to Make Aubergine (Brinjal) Puree

  • Cut the aubergines in fairly big pieces and soak in salt water for some time.
  • Heat oil in a suitable pan and add the onions and minced ginger.
  • Stir fry for few minutes till the onions turn slightly brown
  • 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.
  • Add the aubergine pieces and one cup of water and cook covered on low heat till the aubergines turn to pulp.
  • Remove from heat and mash the aubergines to get a puree.
  • Garnish with chopped coriander leaves.
  • Serve.
  • Recipe Courtesy: Anglo-Indian Recipes