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Before you jump to Chilli brinjal/ chilli eggplant recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
Healthy and balanced eating helps bring about a feeling of health and wellbeing. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy kinds contributes to a more wholesome feeling. A little bit of pizza doesn’t cause you to feel as healthy as ingesting a fresh green salad. Deciding on healthier food choices can be tough when it’s snack time. Shopping for snacks can be a difficult task because you have countless options. Here are a few healthy snacks that can be used when you need a fast pick me up.
Healthy foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch break. Eating on the run can be much healthier with wholesome chips and crackers. Whole grains are generally better than refined grains found in white bread.
A large variety of quick health snacks is easily accessible. When you make the choice to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to chilli brinjal/ chilli eggplant recipe. To cook chilli brinjal/ chilli eggplant you need 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chilli brinjal/ chilli eggplant:
- Get 1 big eggplant(bharta brinjal)
- Provide 1 medium onion cut into big square
- You need 1 medium capsicum cut into square
- Get 4 green chillies chopped
- You need 8-9 cloves garlic chopped
- Take 1 " ginger chopped
- Provide 1/4 cup spring onion chopped
- You need 2 medium tomatoes boiled and pureed
- Get 2 tsp white oil
- Prepare as per taste Salt
- You need For sauce
- Get 1/2 tsp soya sauce
- Get 1 tsp tomato sauce
- Prepare 1/2 tsp red chilli sauce
- Get 1/2 tsp red chilli powder
- Prepare 1/2 tsp vinegar
Steps to make Chilli brinjal/ chilli eggplant:
- Cut eggplant rectangular slices..Slices should not be very thick. Then heat 1 tsp oil in a pan, add half amount of chopped garlic and fry the eggplant with salt. Cook in low flame with cover with lid. Do not required more oil for frying, sprinkle water if required. Keep aside later.
- Cut rest of vegetables and boiled tomatoes and make it pouree.
- Heat rest of oil in same pan, add ginger, garlic, onion, and capsicum and cook for 4-5 mins. Add half amount of chopped green chillies into it.
- Prepare sauce adding all sauce listed in list as well as vinegar and chopped green chillies. Chopped some spring onion.
- After onion and capsicum cooked 60 percent, add tomato pureed followed by brinjal. Cook for another 4-5 mins with soft stirring. Atlast add sauce and spring onion and give a stir for 2 mins in high flame. Adjust salt and seasoning.
- Serve hot with roti or bread or simple steamed rice.
Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel. Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus. We're calling it - eggplants, cooked as the Chinese do, are one of the finest ways to prepare the purple stuff. And who better to turn to for Chinese eggplant recipes than the people who cook for a living?
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