Baby Brinjal In Gravy

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 10-12 - Baby brinjals full ones (not more than 2 inch long).
  • 1 bunch - Pudina (mint) leaves
  • 1 bunch - Green coriander leaves
  • 3 to 5 - Green chillies
  • 1/2" - Ginger piece
  • 8 -10 - Spring onion bulbs
  • 1 - Tomato (medium size)
  • 1/2 tsp - coriander (coriander powder)
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Red chilli powder
  • 8 tbsp - Oil
  • Cream / Fresh butter for garnishing.

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.

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