Und3rgr0und J4tt1
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Ingredients:
5-6 long Brinjals
1/2 cup thinly sliced Onions
2 Red Chillies
6 Cloves
1 Black Cardamom
1/2 tsp Cinnamon
1/4 tsp Peppercorns
1/4 tsp Ginger paste
1 tbsp Sugar
1 tbsp Lemon juice
1 tbsp chopped Coriander leaves
1/4 cup Clarified butter
Salt to taste
Method:
1.Slit the brinjals lengthwise down to the base of the stalk.
2.Grind the chillies, 3 cloves,cinnamon, cardamom and peppercorns into fine powder.
3.Melt the butter in a pan and saute the onions until turns to brown and crisp.
4.Remove the onions from the butter and leave the pan side.
5.Grind the fried onions, ginger, salt and half the powdered ingredients in paste.
6.Apply the ground paste into the brinjal slits and keep aside.
7.Heat the clarified butter and add the cloves, saute for 20-30 seconds.
8.Add the brinjals and saute over high heat until turns glossy.
9.Reduce the heat, cover and cook until the brinjal becomes tender.
10.Add the sugar, lime juice and the remaining ground powder, mix well.
11.Garnish with the coriander leaves and serve.
5-6 long Brinjals
1/2 cup thinly sliced Onions
2 Red Chillies
6 Cloves
1 Black Cardamom
1/2 tsp Cinnamon
1/4 tsp Peppercorns
1/4 tsp Ginger paste
1 tbsp Sugar
1 tbsp Lemon juice
1 tbsp chopped Coriander leaves
1/4 cup Clarified butter
Salt to taste
Method:
1.Slit the brinjals lengthwise down to the base of the stalk.
2.Grind the chillies, 3 cloves,cinnamon, cardamom and peppercorns into fine powder.
3.Melt the butter in a pan and saute the onions until turns to brown and crisp.
4.Remove the onions from the butter and leave the pan side.
5.Grind the fried onions, ginger, salt and half the powdered ingredients in paste.
6.Apply the ground paste into the brinjal slits and keep aside.
7.Heat the clarified butter and add the cloves, saute for 20-30 seconds.
8.Add the brinjals and saute over high heat until turns glossy.
9.Reduce the heat, cover and cook until the brinjal becomes tender.
10.Add the sugar, lime juice and the remaining ground powder, mix well.
11.Garnish with the coriander leaves and serve.
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