Monday, August 22, 2011

Brinjal - Coriander Leaves Curry


Small Tender Brinjals - 12
Fresh Coriander Leaves, chopped - 2 cups or 1 large bunch
Green Chillies - 5 (adjust according to taste)
Oil - 2 tbsps
Salt to taste


  1. Slit the brinjals from the base towards the stem in to quarters.
  2. Soak in water for 5 mins.
  3. Heat a pan, add oil and brinjals with the half the amount of required salt.
  4. Cover the pan with a plate containing water. This helps the brinjal become soft instead of becoming hard and stiff when cooked.
  5. Saute a few times intermittently until the brinjals are almost cooked.
  6. Blend coriander leaves and green chillies into a smooth paste adding just 1 tbsp water and remaining portion of required salt.
  7. Add this to cooked brinjal and cook until oil starts separating.
  8. Serve hot with steamed rice.


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