by Tarla Dalal
Added to 28 cookbooks
This recipe has been viewed 30313 times
Curds and onions add zing to this baingan recipe. Teamed with steamed rice it forms a meal that will be fondly remembered by your taste buds.
- Combine the poppy seeds and cumin seeds in a microwave-proof bowl, cover with a lid and microwave on high for 1½ minutes.
- Remove and grind to a fine powder in a mixer.
- Add the onions, green chillies and garlic to the mixer and blend to a smooth paste using little water. Keep aside.
- Slit the brinjals lengthwise into four carefully so that they remain joint at the stem and microwave on high for 2 minutes. Keep aside.
- Combine the oil and fenugreek seeds in a microwave-proof bowl, cover with a lid and microwave on high for 1 minute.
- Add the prepared paste, chilli powder and salt, mix well and microwave on high for 3 minutes.
- Add the curds, slit brinjals and ½ cup water and microwave on high for 2 minutes.
- Serve hot garnished with spring onion greens.
Nutrient values per serving
|Vitamin A||146 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||10.1 mg|
|Folic Acid||21.1 mcg|
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