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Brinjal In Oil


Ingredients for Brinjal In Oil Baingan in Oil Egg plant in oil recipe


brinjals(eggplant) - 1 long one
green peas - 1 small cup
(contains 10 peas)
onion - 1 (medium)
tomato - 1(large)
green chillies - 2 + 4
garlic paste ( 1 tbsp)
4 garlic cloves for good look
ginger - small piece
jeera - 1tbsp
mustard seeds - 1tbsp

hania(coriander) powder - 2 tbsp
turmeric powder - 1/2 tbsp
red chilli powder - 1 tbsp
peanuts - 1 cup containing 15
cilantro (coriander leaves) - 1 small bunch
oil 4 tbsp
(any oil will do..olive
oil is really tasty and the best)
salt to taste

Method of cooking Brinjal In Oil Baingan in Oil Egg plant in oil recipe


Fry the peanuts and remove the skin. Powder the peanuts in a grinder. Soak
the peas overnight and cook it. To avoid this..you can use frozen peas Cut the
Brinjal in small pieces.
Fry in oil..add salt to taste. Leave it aside once done. Chop onions, tomatoes,
garlic, chillies and ginger. In a Big Frying pan, add oil. Mustard seeds, jeera,
chillies, ginger, allow it to splutter.
Add the chopped Onions, when it turns light golden brown in color add
tomatoes and Garlic. You can add black pepper and Lavang to make it hot.
Add Dhania powder, red chilli powder and toss it together and add salt.
Add the fried Brinjal and allow the mix to fry so that the flavour gets into the
Brinjal. Add 1/4 gallon water and allow the mix and brinjal to boil. Add
powdered peanut to it...Allow it to boil.
Once the mix starts getting thick...Switch of the stove. Cut the 4 green chillies
mentioned, bunch of Cilantro....Beautify the dish... It is ready to serve.
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Well - glad you got an answer, I did not even know wat that was, but eggplant I know.

Wow, Sandy, that recipe is really wonderful, it sounds like it would almost be from India? What is "jeera"? I also know eggplant as aubergine, I didn't know "brinjal" was another name, cool. What my mother did, and I do, is to first slice the eggplant into rather thick slices, maybe 1/2", then she salted them and stacked them. They would 'weep' out a lot of the water, and she'd give them a squeeze after about half an hour. Then whisk an egg, dip the brinjal slice in the egg, then into seasoned breadcrumbs. You can then do it again, to make more coating. We heat oil in a cast iron skillet, doesn't have to be deep fried, pop the slices in until they brown on one side, turn, brown on the other, and enjoy! Also, you can put parmesan cheese on it, very good. Thanks for the education, I may try your recipe, Sandy. Although, I might cheat a bit, and use dry roasted peanuts and the frozen peas, hee hee hee. Thanks again, hugs, Marji