Recipe from Manira Mustafa Mita

brinjal curry-W


Brinjal curry


Small whole brinjal 6/7 pieces

  • Chicken kima 1/2 cup
  • Garlic paste  1tsp
  • Ginger paste 1tsp
  • Onion minced 4/3 cup
  • Turmeric powder 1/2tsp
  • Chilli powder 1/2 tsp
  • Salt as required



  1.  Add oil to the hot pan. Fry minced onion till it turns golden. Add half portion of garlic ginger paste and fry till raw smell is not there.
  2. Also add half portion of turmeric and chilli powder and mix it with the kima and add a little water. Cook till done after which you let the mixture cool.
  3. Separately wash the bringals and keeping the stem intact slit each of them partially.
  4. Stuff each brinjal with the kima mixture.
  5. Now using the same proces cook the remaining raw spices again. After adding water set the stuffed brinjals on this cooked spices and reduce the flame. Cook it about for 6/7minutes.
  6. Serve hot .


Pineapple  mixed rice:



  • Cooked rice 3 cups
  • Soy sauce 3 tbsp
  • Sesame oil 1 tbsp
  • Ginger powder 1/2 tsp
  • White pepper 1/4 tsp
  • Olive oil 2 tbsp
  • Garlic, 2 cloves minced
  • Onion, diced 1
  • Diced pineapple, canned or fresh 2 cups


  1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
  2. Heat olive oil in a large skillet. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent after about 3-4 minutes
  3. Add rice, pineapple, some onions and the soy sauce mixture. Cook all these, stirring constantly, until heated for about 2 minutes. Serve immediately.

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