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Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Onions (medium)

  2. 3/4 teaspoon 3.8ml Coriander seeds

  3. 1 1/2 teaspoons 7 1/2ml Sesame seeds

  4. 2 teaspoons 10ml Dry coconut

  5. 1 1/4 teaspoons 6 1/3ml Fenugreek seeds

  6. 4 Eggplants - wash and dry

  7. 3/4 cup 177ml Oil

  8. 1/2 teaspoon 2 1/2ml Mustard seeds

  9. 8 Curry leaves

  10. 1 piece ginger root - crushed

  11. 3 Garlic cloves - crushed

  12. 1/2 teaspoon 2 1/2ml Ground turmeric

  13. 1 teaspoon 5ml Chili powder

  14. 1 teaspoon 5ml Salt

  15. 1/2 cup 118ml Tamarind juice

  16. 1 tablespoon 15ml Coriander leaves - chopped

  17. 1 teaspoon 5ml Mint leaves - chopped

  18. 1 With hyderabadi biriyani - see recipe

Instructions Jump to Ingredients ↑

  1. Place onions directly on open flame or under a very hot broiler, with skins still on , to roast them. Turn them often. As soon as skins have turn black, remove form fire and peel. Grind onions with coriander, 1 teaspoon cumin, sesame seeds, coconut and 3/4 teaspoon fenugreek; put aside. Make tow cuts in eggplant crosswise from top to about 3/4 of the way down toward the stalk. without cutting through. Heat oil in large skillet and fry eggplant until browned and tender.

  2. Drain and set aside. In same oil add remaining cumin, fenugreek, mustard and curry leaves and as soon as mustard sputters add ginger, garlic, turmeric, chili and salt; stir- fry 30 seconds. Add ground paste and continue to stir-fry for 3-4 minutes until oil floats to top. Add tamarind juice, sir, and after minute add fried eggplant and gently sir to coat eggplant with spices. Cover and cook on medium heat for about 10-15 minutes. Garnish with coriander and mint. Serve with Hyderabadi Biriyani.

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