Wash brinjals and cut vertical slits. (as you cut cut for masala baigan) Wash, drain coriander leaves and chop them. Now grind the coriander leaves along with green chillies, salt, sugar and haldi to fine paste by adding sufficient water.
Now fill the mixture in the brinjals. Heat oil in a pan and add 2 tbsn of oil. Then add the brijals to it. Simmer the flame and stir carefully. Add some water if necessary and close the lid. Cook until the brinjals are properly done.
This curry tastes good with rice and rotis too....
By Suryakumari. Malakpet
Edited by Mrs Uma ramanaYou can also be a member of this site by sending your recipes, house- hold tips interesting issues to email@example.com