INGREDIENTS:
Brinjal-big size 2nos,
Toor dal -1cup,
Tamarind (imli) pulp -1 table spoon,
turmeric powder - 1/4 teaspoon,
salt -to taste
METHOD FOR THE PASTE
coriander 2 teaspoon,
channa dal 1/2 teaspoon,
fenugreek 1 teaspoon,
red chilli 10 numbers,
haldi powder 1/2 teaspoon,
coconut gratings 3 tablespoon,
All these ingredients are to be fried dry and ground to a paste.
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.
Brinjal-big size 2nos,
Toor dal -1cup,
Tamarind (imli) pulp -1 table spoon,
turmeric powder - 1/4 teaspoon,
salt -to taste
METHOD FOR THE PASTE
coriander 2 teaspoon,
channa dal 1/2 teaspoon,
fenugreek 1 teaspoon,
red chilli 10 numbers,
haldi powder 1/2 teaspoon,
coconut gratings 3 tablespoon,
All these ingredients are to be fried dry and ground to a paste.
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.
Seasoning: 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. This dish can be eaten along with rice and chapathis.
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