Published via Ecency

Greetings 🙏 dear Hiveans and Plant Power Vegan community members. The artstic way of cooking variety food, changes globally from one place to another. And so, let me present another recipe from my place made of Brinjal.

Our country India is famous for Biriyani's both veg and non-veg. This food item is a must menu in most Indian restaurants. Now lets make a side dish, which goes well with it. A simple and tasty Brinjal curry. And to make the food more sweet, the Brinjal is fresh from my own garden.

Easy to cook and tasty with the rice. So, let's begin

INGREDIENTS REQUIRED

Brinjal - 5 to 6 (cut it vertically long)
Coxonut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Salt - as per your requirement
Tamarind - Half a medium size of lime soaked in 1 glass of water

For Coarse grinding

Roasted groundnut - 1 tbsp
Sesame seed - 1 tbsp
Cumin seed - 1 tbsp
Black pepper - 1 tbsp

Spices

Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp

COOKING INSTRUCTIONS

STEP - 1

Keep a thick bottomed vessel in low flame. Pour some oil. To it add mustard and fenugreek seeds. Now add Brinjal and saute.

STEP - 2

While the Brinjal is cooking, dry roast peanut, sesame seed, cumin and Black pepper and grind them in a mixture jar. Keep it aside.

STEP - 3

Now to the cooked Brinjal, add some chilli powder and turmeric powder. After sauting for 2 minutes, squeeze the tamarind pulp on one glass of water and add to the Brinjal. Let it boil for few minutes, probably 3 minutes.

STEP - 4

Add the coarsely grounded powder to the Brinjal gravy and close the lid for 3 minutes. Your curry is ready to be served with vegetable pulao or simple plain rice.

Note: After cutting the vegetable lengthwise, pour some water to it and add some salt to it, so that it doesn't change its colour and remains fresh.

All these photos were captured while cooking in my kitchen. And hope the step by step guidance , have made the cooking more easier to understand .

Thanks a lot for your precious time to visit my blog 🙏