Baby Brinjal In Gravy

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated : 2.5 Stars
2.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Sookha Matar Paneer, Best Chana Bataka(Whole Gram with Potatoes), Easy Matki Usal(Sprouted Matki or moth with spices)

Rate This Recipe
2.5

Ingredients

How to Make Baby Brinjal In Gravy

  • Wash the brinjals and remove the stems but don't remove the crown.
  • Slit into four (up to half of the brinjal); keep them in water or else they will turn black and bitter.
  • Clean the pudina, coriander leaves and keep them aside.
  • Cut the spring onion bulbs into four.
  • Grind pudina, green chillies, ginger, coriander leaves and spring onion bulbs to a paste. Half way in, add the tomato and blend. Add no water.
  • Add 1/2 tsp salt in the gravy.
  • Stuff the brinjal slits with the chutney liberally.
  • In a kadai (or a thick bottomed vessel) heat the oil and drop the brinjals slowly one after the other; keep the flame (heat) very low.
  • Add the turmeric powder, the chilli powder and the coriander powder one after another.
  • If there is chutney still left, add the same.
  • Cover the kadai / vessel with a plate and pour cold water on the plate (this will prevent the brinjals and gravy getting stuck to the vessel).
  • Keep a tab every five minutes and turn the vegetable and gravy without breaking the brinjals, so that it does not burn.
  • Once the brinjals are half done, add salt and cook for 10 minutes.
  • Garnish with green coriander leaves, tomato slices and cream / fresh butter and serve with hot plain rice.
  • If you are not counting your calories add fresh coconut in the gravy (1 cup) and cashew nuts fried in ghee on top while serving.