Brinjal and bhindi, both are healthy vegetable. When you make tomato based gravy with brinjal and bhindi it is easy to make and you will feel more taste. It is goes well as a side dish of chapathi or rice.
Ingredients :
Brinjal - 1, big, chopped lengthwise
Bhindi - 250 gms, chopped lengthwise
Potato - 2, large, chopped lengthwise
Tomato - 2 pcs
Onion - 1, large
Ginger paste - 1 tbsp
Garlic paste - 2 tbsp
Green chilli - 2, slit length wise
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Sugar - 1 tsp
Salt to taste
Chopped coriander leaves for garnishing
Method :
Chop the onion, green chillies, tomato and keep aside.
Heat oil in a thick bottom kadai, add cumin seeds and let them splutter. Add chopped potato and bhindi, fry with covered, stirring between in low heat.
Add chopped onion, fry till transparent. Add chopped tomato and salt, cook for more 5 minutes. Add ginger-garlic paste, mix well.
Now add chopped brinjal and all spice powder, sugar mix well. Add 1/4th cup water, cover and cook till vegetables tender well. Switch off the flame.
Sprinkle the finely chopped coriander leaves.
Serve with Chapathi...........
Ingredients :
Brinjal - 1, big, chopped lengthwise
Bhindi - 250 gms, chopped lengthwise
Potato - 2, large, chopped lengthwise
Tomato - 2 pcs
Onion - 1, large
Ginger paste - 1 tbsp
Garlic paste - 2 tbsp
Green chilli - 2, slit length wise
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Sugar - 1 tsp
Salt to taste
Chopped coriander leaves for garnishing
Method :
Chop the onion, green chillies, tomato and keep aside.
Heat oil in a thick bottom kadai, add cumin seeds and let them splutter. Add chopped potato and bhindi, fry with covered, stirring between in low heat.
Add chopped onion, fry till transparent. Add chopped tomato and salt, cook for more 5 minutes. Add ginger-garlic paste, mix well.
Now add chopped brinjal and all spice powder, sugar mix well. Add 1/4th cup water, cover and cook till vegetables tender well. Switch off the flame.
Sprinkle the finely chopped coriander leaves.
Serve with Chapathi...........
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