- Brinjal (Aubergine/Eggplant) : medium size 3 – 4 (the purple and white lines are good)
- Onion : 3 – 4 medium size
- Curd : 1 ½ cup
- Coriander powder 1 tsp
- Chilli powder :1/2 tsp
- Turmeric powder and salt to taste
METHOD : Wash the brinjals and pat dry. Cut off the stem and cut into rounds (about 1 cm thick).
Mix all the dry powders together. Take one piece of brinjal at a time and coat both sides with the mixture and keep aside. Heat a non stick frying pan and pour about 3 to 4 tsps of oil and shallow fry the brinjals and put it on an absorbent tissue paper.
Cut the onion lengthwise and thin and put little salt and keep.
Beat the curd lightly with salt , little sugar, about 2 pinch jeera powder, a pinch pepper powder, and keep aside.
Just before serving arrange the brinjal slices in to square or rectangular dish.It should be just enough to line the bottom of the dish. Then on top spread the onion slices (.Squeeze the onion off the water and put on top).Then put the curd on top and garnish with kothmir leaves.
Brinjal curd salad is ready.
This is perfect for an Indian style dinner party.Perfect with roti’s, plain rice and even biryani’s or pulao’s.
For all of you who never know what to do with brinjal!Another gluten free delight naturally!For all of you with Irritable Bowel Syndrome use pro-biotic curd or greek style yoghurt for all you Swadesi’s!
Courtesy: Mrs. Annie George ( Original – tried & tested recipes)