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Before you jump to Brinjal in green tomatoes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to brinjal in green tomatoes recipe. To cook brinjal in green tomatoes you need 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Brinjal in green tomatoes:

1. Take 400 gms small baigan
2. Prepare 3 green tomato
3. Provide 1 tsp punch phoran spices
4. You need 1/4 tsp asafoetida
5. Prepare 1/2 tsp turmeric powder
6. Take 1 tsp chilli powder
7. Use 1 tsp coarsely ground coriander seeds
8. Take 1 tbsp mustard seeds
9. Prepare 3 tbsp mustard oil
10. Use 6 garlic cloves
11. You need to taste Salt

Steps to make Brinjal in green tomatoes:

1. Grind garlic and mustard to a fine paste.
2. Cut baingan lengthwise discarding the stems.
3. Heat up oil, add punch phoran(fenugreek, mustard, cumin, nigella/kalonji and sauf mixed together in equal quality) along with asafoetida.
4. Add the ground paste and 2 tbsp water, water will reduce the splattering of masala all over.
5. Fry for a minute or two. Add turmeric, chilli, coriander powder and salt, fry for another minute by adding some water to prevent the masala from burning.
6. When oil starts showing up, add finely chopped green tomatoes.
7. Mix well, cover and cook till tomatoes are soft.
8. Add baingan, stir well, fry on high heat for 2 minutes. Reduce the heat, cover and cook till done. Stir it occasionally.
9. Cook without the lid till masala is well fried and coats the baigan. Garnish and serve hot.

Pepper brinjal masala is a perfect sidedish for rice, roti or anything. · Kalchina Vankaya Tomato Pachadi, an Andhra style chutney where eggplants roasted directly on flame are used along with tomato, green chillies & few. Arrange the brinjals on a large platter and layer with spoonfuls of tomato sauce and grated Parmesan. Top with cheese and the remaining oregano. Place in the oven to heat through and bake until bubbling and the cheese is golden. Serve hot with a fresh green salad and warm bread.

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