Now Lets learn howtomake the gravy and cook eggplants in it. However, the end result is worth taking so much pain to accomplish the task of preparing this sweet spicy stuffed brinjal/eggplant/baingan/begun gravy
today i have for you all a dish from eggplant – north karnataka style / maharashtra style stuffed brinjal, which i am sure will receive a thumbsup, from even brinjal haters
I wanted to do post this for a very long time. Every time I have done this before I was unable to click as it always started to rain (actually since eggplant is not my kids and hubby favourite I seldom do it) Last week I got my new helper and she came from Trichy
However, it is a dry dish that is best eaten with rice and does not go very well with rotis. I make it in many different ways so as to alleviate boredom
Peel and cut the potatointo dices and keep them along with the brinjals. Potatoes. Small brinjals. In case you have baby potatoes then peel and slit them in the same way like the brinjals but still keeping them whole
This recipe needs a bit more oil which makes it delicious as you can see in the pictures. These brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish and also that the brinjals do not break or become like paste
However, it is a dry dish that is best eaten with rice and does not go very well with rotis. I make it in many different ways so as to alleviate boredom
Even though today's post shows the use of ginger garlic and onions, it is entirely optional - I just wanted to try a little variation this time, but like I said, the recipe tastes just as good without the said ingredients
I have already posted my "Granny's Brinjal Masala Dry" which is my personal favorite, but today I made this dish in the Maharashtrian style, following the recipe in my grandmom's cookbook
Comments
Log in or Register to write a comment.