one large aubergine 6 asian red onions 6slices green ginger,cup of mild vinegar,2tabelspoons black mustard seed,2tabelspoons cummin seed. 1/2 tabelspoon vencatachelvams madras hot curry powder,1/2cup coco nut milk. rapeseed oil to fry.1 tabelspoon dark sugar. PROCESS- cut aubergine into small chunks. rub in curry powder and salt.(leave aside) in a mortar pound cummin seed 12 garlic pips 2 red dry chillie . soak mustard seed in vinegar.after 15 mnt add ginger and cummin mix and whole red onion into a pan cook low heat. in a wok or fry pan deepfry aubergine till golden brown. add to other saucepan add sugar and coconut milk. simmer. you can add 2 extra red chillies if you like it hotter. hope you like it double helping friends.
2 comments:
yay, brinjal pahe!! a favourite in my grandfather's cupboard of pickles & condiments. I remember the major operation he made of making a batch... rubber gloves, chopping chillies in the laundry. Thanks he.marli, wonderful to see your blog too.
thankyou lisa your grandfather sounds like a person id like .
Post a Comment