Cauliflower and Brinjal Curry
by ratnamadhuri
23 Aug 2011
This recipe has been viewed 40729 times
The cauliflower and brinjal curry is an andhra specialty recipe with cauliflower and eggplants or baigan cooked together in a spicy coconut based gravy. The vegetables are cooked with onion, chilies and simmered in coconut milk to create this delicious curry. Serve the curry with steamed rice
Cauliflower and Brinjal Curry recipe - How to make Cauliflower and Brinjal Curry
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
1 cup cauliflower florets
3 sliced brinjals (baingan / eggplant)
1 cup chopped snow peas
1 chopped tomato
1 1/2 cups chopped coriander (dhania)
1/2 tbsp cumin seeds (jeera)
6 chopped green chillies
2 tbsp oil
salt to taste
Method
- Method
- Wash and cut cauliflower to small florets and steam until they are just tender. Keep aside.
- Heat the oil in a kadhai, add the brinjal and cook on a low heat for 2 to 3 minutes.
- Add the snow peas and saute for more 2 minutes.
- Add the tomato and saute for 2 minutes.
- Meanwhile, combine the green chillies, coriander and cumin seeds and blend in a mixer till smooth. Keep aside.
- Add the cauliflower to the brinjal, add the salt and mix well and cook for 2 minutes.
- Add the ground mixture and saute for few minutes.
- Serve hot.
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