Brinjal and Egg Pulusu

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 6 eggs, boiled and shelled
  • 4 brinjals, preferably the long variety, cut vertically into thin slices
  • 1 onion, big or 2 medium (cut into thin slices)
  • 3 green chillies, slit vertically
  • a pinch methi seeds
  • 1 tsp - dhania powder
  • 1/4 tsp - mustard seeds
  • 1 tsp - split urad dal
  • 1.5 tsp - red chilli powder
  • 1/8 tsp - haldi
  • 2 cloves - garlic
  • 2 tsp - thick tamarind paste
  • 1 tbsp - tomato puree or 1 medium tomato cut into pieces
  • 10 curry leaves
  • 1 tbsp - oil
  • salt

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.

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