Brinjal curry with milk: -
Cook this entire curry in medium flame.
You might go with 1 big onion for 1 big brinjal
Adding lot of green Chilies and less red chili powder gives more taste to this curry - 6 green chilies.
Onions should be mediumly chopped for this curry.
When you cut brinjal, soak it in saltwater to remove any bitterness /color change.
1st Tadaka --- No garlic, no ginger, add curry leaves if you have.For tadka adding lot of oil gives more taste.
Add onions and sauté until transparent
Then add brinjal, I also prefer to add Drumsticks incase if you have the frozen ones.
Now add salt and red-chili powder according to the taste.
Cover the lid and sauté every 3-4 minutes to avoid sticking in the bottom.
In medium flame I think it doesn’t take more than 15-20 min for the brinjals to cook based on the quantity.
Note: - don’t cook until brinjal turns mushy or paste.
Once brinjal seem to be cooked, add 1 rice cup of milk of 1 big brinjal and cook it in the slow flame.
After adding milk cooking in low flame and sauté continuously to avoid breaking of milk.
Once it forms a nice consistency you can turn it off (it need not be thick) . it shouldn’t take you more than 3-5minutes in low flame.
Brinjal Curry -
- Once you add the milk, does the dish keep long or do you have to eat it all at once? --- Taste does not go bad untill 2 days , but I wouldn’t suggest to heat it more than 1-2 times .
- I have frozen drumsticks - when do I add them? Just add it with brinjals
- Should I follow the ingredients in your recipe which is fewer than the YouTube and also did not have dal tadka.
I think you can go with the ingredients in the word document and you can completely ignore dal for tadka , jeera and mustard seeds are sufficient I guess.
Badi Curry - what was the mix of dal tadka that the person was using? He was using jeera, broken urad dal, Toor dal, and mustard seeds .
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