Steps to Make Brinjal Sabji For Chapathi

Brinjal With Walnut Dressing

This tomato brinjal sabji is a great side dish for idly/dosa.

Recipe Summary Brinjal With Walnut Dressing

The mild flavor of brinjal, also known as aubergine or eggplant, lends itself to sauces. This spicy yogurt sauce is no exception.

Ingredients | Brinjal Sabji For Chapathi

¾ cup walnuts

1 eggplant

2 cups vegetable oil for frying

2 cups plain yogurt

1 minced hot green chile peppers

2 tablespoons chopped fresh cilantro

salt to taste

¼ teaspoon ground cayenne pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.

Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.

Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.

In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.

Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Info | Brinjal Sabji For Chapathi

prep: 25 mins cook: 25 mins additional: 30 mins total: 1 hr 20 mins Servings: 4 Yield: 4 servings

TAG : Brinjal With Walnut Dressing

Side Dish, Stuffing and Dressing Recipes, Vegetarian Stuffing and Dressing Recipes,