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Eggplant Vindaloo

Eggplant Vindaloo
Highlights

take a bowl put all the ingredients in (red chilli whole in it and add peppercorn, cinnamon, cuminseeds, mustard seeds, clove, ginger and garlic,...

Qty Ingredients

22 Nos. Brinjal Medium size

200 ml Oil
50 g Ginger
80 g Garlic
20 Nos. Chili whole red
05 Nos. Cinnamon Sticks medium
05 g Clove
10 g Cumin seeds
10 g Mustard seeds
100 g Peppercorn
80 ml. Vinegar
30 g Sugar
100 ml. Coconut feni
50 g Chopped garlic 5 g Cumin seeds
1 g Asafetida

Method of preparation
1. Take whole baby Aubergine, wash and cut as you require.
2. take a bowl put all the ingredients in (red chilli whole in it and add peppercorn, cinnamon, cuminseeds, mustard seeds, clove, ginger and garlic, sugar, vinegar and coconut feni ) prepare the marinade, cover with the lid, and rest the marinade for one hrs, then grind it, once is done then keep a side.
3. After an hour apply the paste on brinjal or marinated properly, then keep a overnight in the fridge.
4. Take the pan add oil add fine chopped garlic once it is brown , add slice onion in to it, one it develops a light brown color add the marinated brinjal, cook on a slow heat and finish with fresh coriander
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