Rose’s Kitchen

Brinjal Pachri


300g green brinjals

1 big onion, sliced

2 cloves garlic, ground

1.5 cm piece ginger, ground

1 tbsp chilli powder

1/2 tsp tumeric powder

1 egg-sized tamarind

300ml water

4 tbsp oil

Whole Spices:

2.5 cm piece cinnamon

2 cloves

2 cardamons


1 tbsp sugar

1 tsp salt


1.  Cut brinjals into halves and then each piece in twos.  Soak in salt water for half an hour and rinse before using.

2.  Knead tamarind with 1 bowl water and strain out juice.

3.  Heat 4 tbsp oil in pan and fry the sliced onion until soft and brown.

4.  Add whole spices, ground garlic and ginger, tumeric and chilli powder.  Fry until fragrant.

5.  Add tamarind juice and seasoning to taste.  Add brinjals and simmer till soft and gravy is thick.

March 31, 2007 - Posted by | Vegetables, Bean Curds and Eggs

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