Brinjal karahi

Name: Brinjal karahi
Total time: 900 s
Yield: 4 people
Cuisine: Pakistani
Ingredients: 4 big round brinjal; 1/2 kg tomatoes; Few curry pata leaves; 1/4 tsp mustard seeds; 1 tsp red chilli power; 1/2 tsp turmeric powder; 4 green chillies; 4 Tsp oil; 1/2 tsp garlic paste; 1 tsp roasted cumin seeds

Sadia Alvi @Sadoskitchen1

Pakistan Karachi

#seasonal
#ambassador
If you've grown up in an Pakistan home, you'll be familiar with the occasional stomach churning smell of burning, or as my mother would say roasting brinjal. Also known as eggplant or baingan , this purple coloured vegetable when roasted starts to turn black on the outside and soft on the inside. The mushy pulp is what's used to make many dishes..

For example, Bainganka Bharta, Khatte Methein Baingan and stuffed or Bharwan Baingan. But you'll find that a lot of other cuisines are more creative with their use of aubergine. They use it in dips, salads, appetizers, stews, lasagna etc

Brinjal is a warm season crop and requires a long warm growing season but it can be successfully grown even in the rainy season. Brinjal can be grown in all kinds of soil and is available around the year. Brinjal comes in many different sizes - medium, large and small round ones.

Sadia Alvi @Sadoskitchen1

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Ingredients

15 min

4 people

4big round brinjal
1/2 kgtomatoes
Few curry pata leaves
1/4 tspmustard seeds
1 tspred chilli power
1/2 tspturmeric powder
4green chillies
4 Tspoil
1/2 tspgarlic paste
1 tsproasted cumin seeds

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Steps

15 min

1

First roast brinjal on direct flame till they turns black ehen cool down remove the skin.. then it mash it with fork it easily mashes as it was cooked from inside..
2

In wok add oil add all spices seasoning cook for 2 min then add chopped tomatoes & cook till all tomatoes becomes tender & it becomes smooth masala..
3

Now add green chillies add mashed brinjal cook for 5 min on slow flame then add cumin seeds, coriander leaves..
4

Enjoy hot woth chapati or rice