Brinjal Pahi

Brinjal Pahi (Egg plant)


Two large Brinjals
Enough oil for deep frying
Curry leaves and rampa
Two large onions
Two large Tomatoes
Two chillies
Half a red capsicum
Half a green capsicum
2 cloves of garlic
1 tablespoon of good vinegar or tamarind
salt to taste
1 tablespoon mustard seeds partially grounded


Finely slice the brinjals and deep fry them and keep them to drain the oil over night (at least).
Fry finely chopped garlic. Add curry leaves, and rampa. Then add the onions – cut in half rings. When the onions are tender, add fried brinjal, and keep on fire for few minutes. Mix mustard, chopped capsicums, vinegar, salt, chilies together. Stir continuously. Lastly add the chopped tomatoes.


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