- Brinjals – 300gms
- Potatoes – 170gms
- Tomatoes – 320gms
- Ginger –1/4”Piece
- Green Chilies – 6
- Cumin Seeds – 1/2tsp
- Bengal Gram – 3tsps
- Black Gram – 2tsps
- Mustard Seeds – 1 1/2tsps
- Cumin Seeds – 1tsp
- Fenugreek Seeds – 3 Seeds
- Salt To Taste
- Turmeric Powder – 1/4tsp
- Oil – 5tsps
Take a bowl and add some water. Add some salt to this water and mix. Wash and clean the brinjals. Cut the brinjals into thin slices and put them in the salt water. Cut brinjals when exposed to air change color to black and also turn bitter to taste. So we put cut brinjals in salt water to avoid this. Take a microwave safe bowl. Remove the brinjal pieces from salt water and put them in the microwave safe bowl. Add around 15ml water and cover the bowl loosely. Microwave the brinjals on high power for 5 minutes, stir with a spoon and then microwave on 30% power for 7 minutes. Give standing time 5 minutes. The brinjals will be cooked nicely.
Wash, clean and peel the potatoes. Cut them into long pieces. Take these potato pieces in a microwave safe bowl and add around 25ml of water. Cover the bowl loosely. Microwave the potatoes on high power for 5 minutes, stir with a spoon and then microwave on 30% power for 7 minutes. Give standing time 5 minutes. The potatoes will be cooked.
Wash & clean the tomatoes and cut them into long pieces. Take them in a microwave safe bowl and cook on high power for 5 minutes. Clean the ginger and green chilies. Make a coarse paste of ginger, green chilies and 1/2tsp cumin seeds.
Heat a pan and add oil to it. When oil is hot add fenugreek seeds, Bengal gram and black gram and fry. Fry till the seeds start changing color. Now reduce the flame and add mustard seeds and cumin seeds. Fry well. Now add the green chili paste and fry for 1 minute. Add the turmeric powder and mix well. Now add the cooked vegetables and salt. Mix well and cook covered on slow flame for 2 minutes. If you wish you can add chopped coriander here and mix. Transfer this to a serving bowl. Serve hot with plain rice.
Point To Be Noted:
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