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Sanchari Karmakar
This veg dish is a perfect mixture of a spicy-tangy taste,is done by the help of commonly found ingredients. Will taste good when eaten with pulau,chapatis or parathas.
Nice one.
Cut the brinjal into two halves, and tear slightly 2 or 3, from the middle with a knife.
Sprinkle some salt and turmeric powder on the half cutted brinjal.
Heat oil on a frying pan
Fry the brinjal from both sides until its turn slightly golden in colour.
Keep aside the fried brinjal in a plate.
Tempering the panchphoron in a resting oil of a pan.
When it splutering then add onion-garlic -green chilli paste, red chilli paste/powder and turmeric. And stir all these for 4-5 minutes in a medium flame.
Then add salt and sugar
Now add tomato paste and tamarind pulp and mix it well.
Then add 1/2 cup of water
When the mixture started to boil then add the fried brinjals.
Put a lid onto the pan.
When the gravy will get thickened, slightly dried, and the brinjals are soft turn off the gas burner.
Garnish with corriander leaves (optional)
Serve hot with your favourite chapatis/rice
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Affaf Ali
Zeenath Fathima
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