Recipe ingredients
- Brinjal - big size -- 2nos
- Toor dal -- 1 cup
- Tamarind (imli) pulp -- 1 table spoon
- Turmeric powder -- 1/4 teaspoon
- Salt to taste
- For the paste:
- Coriander -- 2 teaspoon
- Channa dal -- 1/2 teaspoon
- Fenugreek -- 1 teaspoon
- Red chilli -- 10 nos
- Haldi powder -- 1/2 teaspoon
- Coconut gratings -- 3 tablespoon
- All these ingradients are to be fried dry and ground to a paste.
Recipe method
- Cut the brinjal into 1 inch blocks.
- Boil in water and add all the above except toor dal.
- The dal has to be cooked separately and finally added to the main portion.
- Fry in oil mustard, toor dal and coconut gratings and add to the main dish.
- Also add coriander leaves and Kari veppu leaves.
- This dish will have to be made thick and brinjals should not be fully mashed.
- It can be eaten along with rice and chapathis.
Other indian recipes:
Rasavangi recipe
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