Name: Brinjal(Eggplant) - Lemon Stew
Prep time: 20 min
Total time: 20 min
Ingredients: 500 g Brinjal; 5 nos Yellow ripe lemons; 100 g Jaggery (Sharkkara); 1 tbsp Red chilly powder; 4 nos Green chillies; Ginger (garlic paste - 1 tbsp); 1 tbsp Turmeric powder; 2 tsp Ginger (chopped); 10 cloves Garlic; 1 tsp Mustard seeds; 1/4 cup Curry leaves; 250 ml Refined oil; 1/2 cup Coriander leaves; Salt (As Reqd)

Brinjal(Eggplant) - Lemon Stew

Spicy brinjal curry with lemon pieces

Print Recipe

Prep Time 20

Total Time 20

Cuisine Andhra

Servings people

Ingredients

500 g Brinjal
5 nos Yellow ripe lemons
100 g Jaggery Sharkkara
1 tbsp Red chilly powder
4 nos Green chillies
Ginger garlic paste - 1 tbsp
1 tbsp Turmeric powder
2 tsp Ginger chopped
10 cloves Garlic
1 tsp Mustard seeds
1/4 cup Curry leaves
250 ml Refined oil
1/2 cup Coriander leaves
Salt As Reqd

Instructions

Cut the brinjal into length wise thin slices and keep them in salted water.
Cut each lemon into four pieces. Add turmeric powder and one tsp of salt and mix well.
To a deep bottomed pan, add oil and heat. Splutter the mustard seeds. Split the green chillies length wise and add. Add the ginger-garlic paste, ginger pieces and garlic bulbs also and fry.
Remove the brinjal pieces from salt water and add them to the above. Saute for a couple of minutes.
Now add the lemon pieces, red chilly powder, jaggery pieces and enough salt. Fry till oil shows up.
Add one cup of water, mix well and simmer in medium flame until the ingredients blend well.
Sprinkle chopped coriander leaves over the stew.
Serve the tangy stew hot.