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| Main Ingredients | Brinjal, Turmuric Powder |
| Cuisine | Bengali |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 500 grams brinjal
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 2 tablespoons refined flour (maida)
- 1 tablespoon oil+ to deep fry
- 3/4 teaspoon panch phoran
- 3-4 green chillies,slit
- 1 teaspoon red chilli paste
- 1/2 cup yogurt
- 11/2 tablespoons mustard paste
- Sugar to taste
Method
- Wash and cut the brinjals into slices. Rub with half the turmeric powder, red chilli powder, salt and flour.
- Heat sufficient oil in a kadai and deep fry the brinjals until brown and nearly cooked. Drain and place them on an absorbent paper.
- Heat one tablespoon oil in a pan, add panch phoran and green chillies. Add the remaining turmeric powder and red chilli paste. Sauté for a minute.
- Whisk the curd and add to the masala. Stir and cook for a couple of minutes. Add the brinjals. Stir and continue cooking for another five to ten minutes. Add mustard paste. Mix well and add, sugar and half a cup of water. Adjust salt. Continue simmering until mustard paste has blended.
- Serve hot with rice.
Nutrition Info
| Calories | 171.8 |
| Carbohydrates | 14.14 |
| Protein | 3.275 |
| Fat | 11.39 |
| Other Fiber | 1.33 |
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