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52. Brinjat (Aubergine or Egg Plant) (Bhanta-Nepali)
Nb persons: 4
Yield:
Preparation time: 25-30 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| Brinjal (egg plant) or Aubergine is a common vegetable grown in Nepal during the winter season and rainy season. The vegetable dishes prepared from brinial are of the following types: (a) Fried (b) Bharta (c) Stuffed (d) Curry. 53. Brinjal Fried (Bhanta-tare ko-Nepali) 2 brinjals (medium-sized) | |
| 2 | potatoes, (medium-sized) |
| 1 | onion, (big) chopped |
| 1 clove | garlic, (choPPed) |
| 1 piece 2.5 cm | fresh ginger, (chopped) |
| 1/2 teaspoon | turmeric Powder |
| 1/2 teaspoon | coriander Powder |
| 1/2 teaspoon | cumin seeds |
| 2 large | tomatoes |
| 1/2 teaspoon | mixed spices |
| Green coriander leaves | |
| 4 tablespoons | oil |
| Salt to taste | |
(To make it more sour, lemon juice can also be added)
Process Wash brinjal and cut into 2-5 cm pieces. Peel potatoes and cut into small pieces. Heat oil put cumin seeds when they are well fried. Add onion, garlic and ginger. Fry them till brown. Add , and again fry for 2 minutes. Add brinjals and potatoes and other spices. Turn around a few time and cover to cook in medium heat
till potatoes become soft. Add mixed spices and garnish with coriander leaves. Add lemon juice if desired.
Yield: 4 servings
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