Mustard + Cumin seeds
½ - tsp
Whip the yogurt well by adding salt.
Cut the brinjals longitudinally and deep-Fry them.
Then dip the fried brinjals into the whipped yogurt.
Heat two teaspoon of refined oil in a frying pan. Add mustard, cumin seeds and curry leaves.
When the seeds start cracking add green chilies. Transfer the contents of the pan to the yogurt containing brinjals. Stir lightly.
Keep it for 10 minutes.
is ready to serve, Garnish with cumin powder and chili powder.
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