INGREDIENTS:
Brinjal / Egg plant (Kathirikai) - 5 (Medium)
Chilli Powder - 1 Tsp
Coriander Powder - 2 Tsp
Turmeric Powder - 1/4 Tsp
Asafoetida - 1/4 Tsp
Mustard seeds - 1/4 Tsp
Urad Dhal - 1/4 Tsp
Salt - 3/4 Tsp (or as needed)
Oil - 3 Tsp
HOW TO MAKE:
* Cut the brinjals lenthwise and put them in a water and keep aside.
* Heat oil in a pan and splutter mustard and urad dhal.
* Add curry leaves and asafoetida and let them sizzle for 30 seconds.
* Strain the water and add the brinjals in the mixture.
* Add chilli powder, coriander powder and turmeric powder and mix it well.
* Add salt and close the lid for 2 to 3 mins.
* When you mix the brinjal should not get mash. Blend it carefully.
* Cook in the medium flame for 10 to 15 minutes.
* Server with sambar rice.
TIPS:
* Do not sprinkle water, it should get cook / fry only with the oil and with the masala.
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