Ingredients
1 Brinjal
Curry leaves
Mustard, Fenugreek, Cumin, Kala Jeera and fennel seed
250gm of Curd
1 tea spoon of Sugar
Salt to taste
2 Green chilies
Small piece of Ginger
A pinch of turmeric
Oil for frying
Method
Cut brinjal into thin 2-inch long pieces.
Mix turmeric and salt in brinjal
Deep fry the brinjal pieces and keep aside.
Mix yogurt gently with sugar, salt and little water and fried brinjals.
Heat one table spoon of oil in a pan and put the panch puran and allow them to splutter. Add green chillies and ginger and fry them and then add curry leaves.
Then add it to yogurt.
1 Brinjal
Curry leaves
Mustard, Fenugreek, Cumin, Kala Jeera and fennel seed
250gm of Curd
1 tea spoon of Sugar
Salt to taste
2 Green chilies
Small piece of Ginger
A pinch of turmeric
Oil for frying
Method
Cut brinjal into thin 2-inch long pieces.
Mix turmeric and salt in brinjal
Deep fry the brinjal pieces and keep aside.
Mix yogurt gently with sugar, salt and little water and fried brinjals.
Heat one table spoon of oil in a pan and put the panch puran and allow them to splutter. Add green chillies and ginger and fry them and then add curry leaves.
Then add it to yogurt.
