Brinjal And Tomato Curry


1 lb (455 gms) Brinjals
3 to 4 ozs (85 to 115g) thinly-sliced Onions
2 ozs(60g) Butter or Pure Ghee
Salt as per the taste
12 ozs (340g) Tomatoes
2 to 3 shredded Green Chillies
1/2 teaspoonful White Pepper
1/2 teaspoonful Red Pepper


  1. Peel and cut the brinjals into wedges. Rub on 1-1/2 teaspoonfuls salt and leave them in a colander for half an hour to allow the moisture to drip. Wipe each piece carefully but do not wash.
  2. Heat the butter or ghee; sprinkle 1/2 teaspoonful red pepper, stir for a second and add sliced onions. Cook on slow fire so that it does not brown. Then add the brinjals; cover and cook on slow fire until they are half done. Lastly add slices of peeled seeded tomatoes, green chillies, the remaining salt and the white pepper. Cover and cook slow fire until done.
  3. Shake the pan every now and then while cooking in order to avoid sticking of the brinjals or the masala to the bottom of the pan.

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