Brinjal is my favourite veg and no one eat this veg at home.When ever i am with my mom she makes brinjal curry for me.This recipe i got it from Sanjeev Kapoor's book and the picture tempted me to attempt this curry.The taste is wonderful and goes very well with hot parathas or rotis.Here is the recipe..
Brinjals (long variety) 6-8 medium sized
Yogurt 2 cups
Salt to taste
Oil 2 tbsp + to deep fry
Asafoetida 1/4 tsp
Green cardamoms 3-4
Fennel (saunf) 1/2 tsp
Dry ginger powder 1/2 tbsp
Kashmiri red chilli powder 2 tsps
Method of preparation:-
1.Wash and cut brinjals into lengthways and keep in water until further use.
2.Wisk yogurt and salt together.Pat dry brinjals on kitchen towel.
3.Heat oil in a kadai and deep fry brinjals until golden light brown.
4.Heat 2 tbsp and add asafoetida and green cardamoms.Stir fry briefly and immediately add the wisked yogurt.
5.Stir in fennel,dry ginger and red chilli powders.
6.Cook on medium heat for two to three minutes and add fried brinjals.
7.Reduce heat and cook covered for three to four minutes.
Serve hot with parathas or roties.