Brinjal putchree

Brinjal putchree

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From
South East Asian Food

Ingredients

Quantity Ingredient
500g cigar-shaped eggplant or large purple eggplant
2 tablespoons vegetable oil
1 1/2 teaspoons fenugreek seed
1 brown onion, cut in half across and then finely sliced vertically
2 tablespoons fish curry powder
1 cup tamarind water, made from 1⁄2 tablespoon tamarind pulp
1 teaspoon sugar, or to taste
salt, to taste

Method

  1. Slice the eggplant and prepare and fry them as for Brinjal curry. Remove and drain. In another pan heat oil and fry the fenugreek and onion until the onion is soft and transparent. Add the curry powder and then the eggplant and stir-fry for 2 minutes. Add the tamarind water, sugar and salt to taste and cook until the eggplant is soft and the gravy thick.
  2. Brinjal putchree is good with Biryani, Pillau or Yellow rice.
Tags:
SBS
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