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Tangy, pickled brinjal curry Recipe

Tangy, pickled brinjal curry is a popular Indian Side Dish
Author :
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 300g - small, tender Brinjals
  • 2 tsp - oil
  • A pinch of Turmeric
  • 2 onions, chopped fine
  • Salt
  • How to Make Tangy, pickled brinjal curry:

    1. Cut brinjals vertically into 4 parts keeping stem intact; immerse in salted water.
    2. Fry onion in 1/2 tbsp oil, along with turmeric powder and a pinch of salt till they turn soft.
    3. Mix fried onion with coriander pickle.
    4. Stuff the above onion mix in brinjals keeping 3 tsp aside.
    5. Heat remaining oil in the same pan, arrange the stuffed brinjals in oil, sprinkle over with the preserved masala.
    6. Sprinkle some water on the brinjals, cover and cook on a low flame for 6 to 8 min.
    7. Gently turn the brinjals over once or twice.
    8. Remove from fire when they are tender.
    9. Serve this with rice preparations/chapatti/poori.


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