Brinjal with ginger

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 65
    ml
    oil
  • 8
    cm
    piece ginger, grated
  • 675
    g
    small aubergines, halved
  • 5
    ml
    whole cumin seeds
  • 5
    ml
    coriander seeds, crushed
  • 3
    onions, thinly sliced
  • 2
    green chillies, seeded and finely chopped
  • 1
    lemon, juice
  • salt and freshly ground black pepper
  • handful fresh coriander leaves, chopped
 

Method

 
Heat the oil in a large pan and sauté the ginger until golden brown. Remove from the pan with a slotted spoon. Add the brinjals to the pan and stir-fry until the edges turn brown. Reduce the heat, add the cumin and coriander seeds, and stir-fry lightly. Return the ginger to the pan, along with the onions, chillies, lemon juice and salt and pepper. Simmer slowly for about 5-8 minutes or until the brinjals are done. Scatter the coriander leaves on top just before serving. Serve as a main course or a side dish with a meat curry. Serves 6.
 

Read more on: shallow-fry
 

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