Wednesday, February 15, 2012

10 mins Brinjal curry


Since R decided that he will take lunch to office I am scratching my head to prepare curry for lunch everyday. Lots of pre-requisites - should not have too much masala, should have variety, should use different vegetables to name a few!!!

So this what I cooked for today



You need
Round small Brinjal - 3 brinjals (halved and sliced thinly)
Onion - 1 large cubed
Tomato - 1 medium cubed
Cashew nuts - 4 - 5
Mustard seeds - 1 tsp
Green chillies - 1 tbsp finely chopped
Curd - 0.25 cup
Rasam powder - 1/2 tbsp
Turmeric - 1/2 tsp
Cilantro for garnish 
Salt
Oil

Method
Grind the Tomato, cashew and green chillies into a fine paste
Slice the brinjals and soak in water (add 1 tsp salt to water) till you need it
Heat oil in the pan
Add mustard when it starts to splutter add onion and fry till onion becomes pink
Add the ground tomato paste
Add the rasam powder
Fry for 2 - 3 min on med - high flame stirring continuously
Add in the brinjal and turmeric
Mix well and fry on high for 1 mins
Reduce flame to medium, add 1/2 cup water and cover and cook for 5 - 6 mins or till brinjal gets cooked
Add salt and stir and remove from flame
I made this in the night and kept the curry in the fridge
In the morning before packing the subji, I added curds and garnished with cilantro

1 comment:

Reva said...

Awesome curry.. that too in 10 mins time..
Superb..
Reva