Sauteed Eggplant ( Brinjal Palya / Sabzi ) Recipe

I have already posted one type of brinjal ( palya) in one of my previous blog posts and here is an another addition to the sauteed eggplant recipe. This exotic recipe is prepared by mixing ginger garlic paste and some spices and boiled along with eggplant. This palya goes on well with chapathi or roti.

How To Prepare Sauteed Eggplant / Brinjal Type 2.

The preparation process is quite simple and easy and so the time consumed to prepare and cook this recipe is around 30 minutes.

Ingredients For Brinjal Palya.

• Green Brinjal ( round ones ) - 8.

• Onions - 2.

• Green chillis - 2 

• Garam Masala - 1 / 2 tsp.

• Red chilli powder - 1 tsp.

• Jeera Powder ( cumin powder ) - 1 / 2 tsp.

• Coriander powder ( dhania powder ) - 1 / 2 tsp.

• Salt - as required. 

• Ginger - garlic paste - 1 tbsp.

• Tamarind paste - 1 tbsp.

• Turmeric Powder - 1 / 2 tsp.

• Coriander leaves - 2 sprigs. 

• Jaggery - 1 tbsp.

Method To Make sauteed Brinjal.

• First and foremost, wash the vegetable and dice it into 1 inch square pieces.

• Heat a deep pan with 2 tbsp of oil in it.

• When heated add jeera seeds and allow it to crackle.

• Add slit green chillis and chopped onions into it.

• Fry  for around 1 minute on medium heat.

• Later on add the chopped vegetable into the pan.

• Now add salt, turmeric powder and tamarind paste along with 1 / 2 cup of water to it and close the lid till the vegetable turns tender.

• Add the remaining ingredients like ginger garlic paste, red chilli powder, jeera powder, coriander powder and garam masla to it.

• Mix it well and finally add jaggery and chopped coriander leaves.

• Stir it well and allow it to simmer for another 2 minutes and switch off the flame.

Your spicy sauteed eggplant / brinjal is ready to be served along with chapati or roti.!!!!!.

Kitchen Masti Points.

1. You can replace tamarind paste with 1 tbsp of Lime juice or amchur ( dry mango ) powder.
2. Ginger - garlic paste is optional.
3. You can omit red chilli powder and use only green chiilis for a more spicier taste.
4. Instead of green brinjals, you can also prepare the same recipe using the purple ones.

Also Read : 

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