INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Chenna dal (bengal gram / senagaballu), Curry leaves, Garlic, Hing (Asafoetida / inguva), Onions, Green chillies, Red chillies, Salt, Tomato, Brinjal, Coriander

PREPARATION:
  • Burn brinjal on flame directly 
  • Sprinkle little water and let it cool
  • Peel of the outer layer, deseed it and hand blend softly
  • Place frying pan on flame, heat 2 spoons of oil
  • Add avalu, jeera, urad dal, chenna dal, curry leaves and fry
  • Add chopped garlic and roast till brown
  • Add cut and deseeded red chillies, pinch of hing and fry
  • Add chopped onions, cut green chillies and fry till transparent
  • Add cut tomato and cook till soft by closing the lid in medium flame
  • Add burned , peeled, deseeded, blended brinjal and cook for few more minutes
  • Off flame, Dish out and garnish with curry leaves or coriander
  • Tastes good with chapathis, rice..

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