If you love eating, you can surely be a good cook, but to be an excellent one, you should have good critics at home. For that I owe to my husband and my children.

I dedicate this blog to the young ladies - "the starters".

Monday, July 1, 2013

Brinjal Fry


Long  purple brinjal  - ½
Corn flour  - 1 tbsp
Oil  - 6 tbsp
Garlic –  6
Ginger  -  2 inch
Kashmeri chilli powder – 1 tsp
Sugar  - ½ tsp
Vinegar  - 1 tbsp
Water  -  4 tbsp
Ginger-garlic paste -  1 tsp
Tomato sauce – 1 tbsp


Cut the brinjal ( egg plant / aubergine) length wise half.
On the purple  side make gashes  criss cross .
On the white side poke it with a  fork.
Dust both sides with corn flour.

In a non-stick pan,  pour 2 table  spoon oil and shallow fry one side .
Again pour 2 table spoon of oil and fry the other side.
Cover the pan while frying.
Cook until the brinjal turns soft.
On low flame, in another sauce pan,  pour 2  table spoon of oil,
add chopped garlic and ginger and sauté for two minutes.

Mix in water-chilli powder, salt, sugar, vinegar, tomato sauce a bit of
corn flour, a  teaspoon of ginger- garlic paste . Now add  it to the mixture
and sauté for two minutes.

Spread the sauce on the fried egg plant and serve hot with
Chappathi, puri or any Indian bread.