INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhi ballu), Chenna dal (bengal gram / senagaballu), Coriander, Curry leaves, Brinjals (egg plant / vonkaya), Onions, Legumes (pappulu), Peanuts (groundnuts), Red chillies, Dhaniya (coriander seeds), Seasame (nuvvulu), Dry coconut (yendu kobbera), Salt, Jaggery (bellam), Tamarind pulp, Turmeric (pasupu)

PREPARATION:
  • Place kadai on flame, heat 3-4 spoons of oil
  • Add avalu, jeera, urad dal, bengal gram, curry leaves and fry
  • Add chopped onions, cut egg plant pieces or egg plant as it is (just cut it into plus shape and add) 
  • Fry till egg plant becomes soft / tender
  • Fry few legumes, peanuts, red chillies, dry coconut, dhaniya, nuvvulu,one by one and cool
  • Now make them into fine powder
  • Add this into the kadai and mix well
  • Sprinkle little water if required
  • Add salt, pinch of turmeric, jaggery (optional), tamarind pulp, water
  • Boil for 5 minutes, add coriander
  • Dish out and serve..
  • Goes well with special rice, plain rice, chapathis, rotis....

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