Ariso Recipes
Spiced Long Brinjal Stir-Fry
Last update date: February 24, 2012
Let your taste buds be enchanted by Spiced Long Brinjal Stir-Fry. This dish is a delightful symphony of tastes and textures, featuring Long Brinjal (Solanum melongena), Ripe Tomatoes. Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
South Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
Begin by washing and trimming the long brinjal (eggplant). cut them into long, thin strips and soak them in water to prevent discoloration. drain and set aside.
2
Dice the ripe tomatoes into small pieces.
3
In a dry pan, lightly roast the coriander seeds over low heat until they release their aroma. remove from heat and let them cool.
4
Once cooled, grind the roasted coriander seeds into a fine powder using a spice grinder or mortar and pestle. set aside.
5
Heat vegetable oil in a large skillet or frying pan over medium-high heat.
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