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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Brinjal Temperada Recipe

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This recipe for Brinjal Temperada is from Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. ½ kg Brinjals
2. 1 tbsp coriander seeds
3. 3 garlic flakes
4. ½ tsp jeera
5. 3/4” ginger
6. 4 red chillies
7. ¼ tsp turmeric
8. ½ coconut ( thick and thin juice)
9. 4 green chillies
10. 1 sprig curry leaves
11. Small ball of tamarind
12. Vinegar
13. 2 onions
14. ½ kg prawns
15. Oil
Directions:
Directions:
1. Slice brinjals 1/4” thick, smear with turmeric, salt. Fry, drain and keep aside.
2. Grind to a paste dry red chillies, coriander seeds, jeera, turmeric, garlic and tamarind with a little vinegar.
3. Heat oil and fry finely chopped onions till light brown add curry leaves , prawns and fry for a few minutes.
4. Add ground paste with the masala water, stir in the thin juice with salt to taste. If required add half a cup of water and bring to a boil.
5. Add in the green chillies, minced ginger and slip in the fried brinjals. Finally add the thick coconut milk and cook for 5 more minutes.

 

 

 

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