Brinjal and Egg Pulusu

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

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Brinjal and Egg Pulusu

  • Heat oil, add mustard seeds, methi seeds, urad dal and curry leaves.
  • Fry till the seeds splutter and dal changes colour.
  • Add chopped onion, green chilli and garlic flakes, fry till onion is soft.
  • Add brinjal pieces with some salt
  • Fry till they change colour and are partially cooked
  • Add haldi, chilli powder, dhania powder and tomato puree
  • Cook for 2 mins.
  • Add tamarind paste, 50ml water and the remaining salt
  • Allow it to cook covered for 3 to 4 min.
  • Meanwhile, cut shelled eggs superficially and fry in a tsp of oil in a separate pan
  • Drop them in the boiling gravy and allow it to cook for another 2 mins.
  • Sprinkle chopped coriander leaves and serve with hot plain rice.