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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