PREPARATION:
- Make four joint cuts on brinjal and deep fry in oil, take out and place in paper napkin plate
- Grind ground nuts, cashews and nuvvulu as fine paste
- Now place another pan on stove and add 3-4 spoons of oil
- Fry jeera, curry leaf/green leaf, red chillies, then add the grinded paste, chopped onion, garam masala, salt, red chilly powder, fresh green peas (if interested), mix all finely with some water and boil
- Finally add brinjals, coriander and leave it for few minutes
- Now the dish is ready to serve with rice /chapathi
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