by Tarla Dalal
Added to 120 cookbooks
This recipe has been viewed 37067 times
Marinated brinjals combine with green peas to make an interesting subzi! Ringna Vatana makes use of both a spice powder mix and a onion-coriander paste, to make the dish double peppy! Remember to use large brinjals to make this subzi, and cut them into slightly big pieces so they will not become mushy.
- Combine the brinjal cubes and the prepared powder in a deep bowl, toss well and keep aside for 10 minutes.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the onion-coriander paste and 1 tbsp of water and sauté on a medium flame for 1 minute.
- Add the marinated brinjal cubes, green peas, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add the lemon juice and mix well.
- Serve hot garnished with sprigs of coriander.
Nutrient values (Abbrv) per serving
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