- Small size Brinjal 1/2 kg
- All Purpose Powder 2 - 3 spoons
- Oil to make curry
- some curry leaves
- For seasoning:
- Mustard seeds 1 spoon
- Udad dal 1 spoon
- Asafoetida powder 1/4 spoon
- For Brinjal curry you can use big and small brinjals.
But if you use small brinjals for this curry it will give you a very good look.
The method of making is same as potato for big size brinjals.
Cut them (after cutting put them in the water.
Other wise they will turn black.) and fry.
But for small brinjals, first you remove the tail of the brinjal and wash them.
Now cut the brinjal vertically like " + " but without cutting it into 4 pieces.
You just open the brinjal by cutting it like + mark.
(So that it will opens like a flower.)
Cut all the brinjals like that and keep them in a tray.
Now add some salt to the A.P.P. and stuff the brinjals with the powder.
After 10 - 15 minutes keep the kadai, pour some oil in that and add mustard seeds and udad dal.
After that put the stuffed brinjals carefully in the kadai.
Fry them carefully.
Keep the stove in simmer position.
It will take some time to fry, because we are using full brinjals but after finishing it will give a very good look and taste.
For this also finally you can sprinkle some Channa flour of rice flour on the curry.