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If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.
In today’s competitive market environment, the body copy of your entry must lead the reader through a series of disarmingly simple thoughts.
As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.
Brinjal Moju (Eggplant Moju / Eggplant Pickle)
Recipe by Aasia Rasai Course: Main Difficulty: Medium
Servings
4 servings
Prep time
30 minutes
Cooking time
40 minutes
Ingredients
- 2 large brinjals / aubergines
- ½ red onion cubed
- 1 tbs salt
- 1 tsp turmeric
- For the syrup:
- 4 oz vinegar
- 1 tsp of mustard seed
- 1 tsp chilli flakes
- 1 tsp garlic powder
- ½ inch piece of fresh ginger
- 3 tsp sugar
- Few fresh curry leaves
- 3 green chillies slit length-wise
- Oil for deep frying
Directions
- Mix brinjals with salt and turmeric and set aside for 30 mins
- Squeeze out the water and separate the brinjals.
- Deep fry the squeezed brinjals in hot oil until deep golden brown. It should sizzle as soon as it hits the oil. This might take 8-10 mins.
- In the meantime, Grind the ginger, mustard, garlic, and chilli flakes with the vinegar
- These are ready to be taken out
- In the same hot oil, fry the onion, green chillies, and curry leaves – only for a few seconds.
- Syrup:
- Put the blended ingredients into a pan
- Keep on medium-high heat
- Add the sugar and bring to a rolling boil.
- Allow it to thicken slightly
- While hot, mix it into the fried brinjals and other ingredients
- Mix well
