Tuesday, September 17, 2019

 

Aubergines / Brinjal Curry - white or paal curry

 

A very common dish in Yarlpanam

Ingredients:

Brinjal / Aubergines 250 Gms
Ash Plantain 1
Green chillies 4
Onions 1 medium
Salt to taste
Turmeric powder ½ teaspoon
Coconut milk or milk 1 cup

Method:

Wash and cut aubergines lengthwise into two and then slice each half into ¾ inch wide pieces across.

Skin the ash plantain and cut into ¾ inch cubes.

Slice green chillies lengthwise into two.

Dice onions.

In a pan place cut pieces of aubergines, ash plantain cubes, green chillies, onions and turmeric powder and add water to half full, cover and heat in a low flame.

Occasionally stir the mixture and cook until all the aubergines have become soft adding water if necessary.

When cooked, mash the mixture adding salt to taste and milk as necessary.

Bring to boil again and simmer until most of the liquid has been absorbed.

You can garnish this dish at the end.

Variations:

You can add prawns or dried sprats to this - add 100 Gms of cleaned and washed prawns or dried sprats with the aubergines pieces and cook with other ingredients. When using prawns or sprats do not mash. This would be non vegetarian dish.