Brinjals taste best with a bowl of hot rice. In this recipe curd is used as a medium to combine spices and it also adds tanginess to the gravy. Mustard paste adds pungent taste to the curry. Anyone will love these steamed brinjals.
Prep time: 20 min
Cook time: 20 min
- 300 g small sized brinjals
- 2 tbsp fresh mustard paste
- 2 tbsp hung curd
- ¼ tsp turmeric powder
- ½ tsp red chilli powder or1 tsp green chilli paste
- 2 tbsp mustard oil
- Yam or colossal leaves for wrapping the brinjals
- Salt to taste
Make two slits in each of the small brinjals. Make a marinade with hung curd and spices. Rub the brinjals with this paste and keep aside for 10 minutes. Place in a mixing bowl and add the mustard paste and the oil and smear into the brinjals.
Divide the brinjals into 5-6 portions. Place each portion in a leaf and tie with a string. Steam these parcels for 20 minutes.
Serve the parcels in the leaves and allow each parcel to be opened on the serving plate with a bowl of steamed rice.