March 29, 2007

Yengai (Brinjal / Baingan)







Ingredients

  • Baingan / Brinjal - 2 cups
  • Potato - 1
  • Green Pepper / Capsicum - 1
  • Yengai Powder - 2 tsp
  • Tamarind water - 1 tsp
  • Jaggery - 1/2 tsp
  • salt to taste
  • Curry Leaves - 1 stalk
  • Oil - 3/4 cup
  • Mustard seeds - 1 tsp
Ingredients for Yengai powder
  • Chana dal - 100 grms
  • Urad dal - 100 grms
  • Chakke - 4/5 pieces
  • Lavang / Cloves - 4/5
  • Elaichi / Cardamom - 2 /3
  • Red Chillies - 8/10
Method for yengai powder:
  • Fry all the ingredients and grind into a fine powder using a mixer
  • Store yengai powder in a air-tight box and use yengai powder when required
Method
  1. Chop brinjal/baingan into 4" long pieces
  2. Peel the potato and chop into vertical pieces
  3. Chop Green Pepper/ Capsicum into vertical pieces
  4. Heat oil in a wok
  5. Add Mustard seeds allow to splutter and add curry leaves
  6. Add Brinjal and stir fry for 2 minutes
  7. Add Potatos and Capsicum stirfry for 2 minutes on low flame
  8. Close the lid for 5 minutes allow to cook
  9. Add Yengai powder
  10. Add salt Tamarind water and jaggery stir well
Serve with chapathi





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1 comment:

  1. ShwetaApril 28, 2014 at 11:34 PM

    In the end, you can also add some fresh grated coconut and mix well. Cover and cook for an additional minute for extra flavour.

    ReplyDelete

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