Monday, July 20, 2009

Baigan Fry

Long Japanese Eggplant/Baigan 1 lb
1 tbs curry powder
1/2 tbs chili powder
1/2 tbs mustard seeds
1/4 tbs turmeric powder
2 tbs oil
salt as per taste
1.Wash the eggplants and slit from the middle and cut then 2-3 inch long.
2.Take all the eggplant in a large bowl and mix the curry powder, turmeric, chili and salt and mix it thoroughly and let it sit for atleast 10-15 minutes.
3.Heat oil in a flat frying pan and put the mustard seeds, let the mustard seeds finishing cracking sounds.
4.Put the eggplant peice on the frying pan one by one next to each other, make sure you are putting the skin side up.
5.Cover the lid and let it cook in medium heat for 2-3 minutes and then low the flame to simmer and take the lid out.
6.Now turn the eggplant peices with a spatula one by one and cover the lid and change the flame to medium and let it cook for 2-3 minutes
7.Let it cook couple minutes more if eggplant peices are not cooked( check by pocking tooth pick into few peices)8.It's ready to serve with rice or roti.

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