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RINGANA NU SHAAK (Brinjal curry)



Cut brinjals (Should be seedless or less seeded) in to 1.5 inches pieces first and then cut them in 4 pieces each. If the brinjals are thin, cut in half. If you don't get long variety of brinjals, you can use baby brinjals cut in two after removing the stalk. Peel and crush garlic pods. Crush onion also. If you don't have facility to crush onion, make a rough paste in a mixi. Dice tomatoes and keep aside. Take oil in a kadai and add the temperings. i.e., mustard jeera seeds and Broken red chillies. When mustard starts crackling, add crushed onion and crushed Garlic .Fry for a minute and add Brinjal pieces . Add salt and turn three four times to mix the salt. Lower the flame on low, cover the kadai and let Brinjals get cooked in own juice along with onions and garlic .This will not take more than five minutes. When the brinjals are cooked, add Tomato pieces, turmeric, chilli and Dhania Jeera powders. Mix and add quarter cup of water. Now add Curd and let it simmer for four to five minutes on slow flame. Turn off the stove and let the curry set for about fifteen minutes. Reheat and serve hot.

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Brinjals Long variety 350 gms.
Onion 1 no.
Garlic 8 pods
Tomato 2 nos.
Red chilli powder 1 .5 spoons
Turmeric powder 1/4 spoon
Dhania powder 2 spoon
Jeera powder 1/2spoon
Sour curds (medium) 1/2 cup
Mustard/Jeera seeds 1/4 spoon each
Red chillies 2 nos.
Salt to taste

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