Brinjal also known as egg plant or aubergine. It is quite simple to cut. The soft texture makes it easily pierceable with a knife. Amma’s technique was to cut the brinjal in half then slice into long strips then chop into squares. When making Dahl she would cut them into longer pieces.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
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