INGREDIENTS.
4-5 long Brinjals
1/4 cup grated Coconut
8-9 Shallots
1 Tomato finely chopped
1/2 inch Ginger
1/4 tsp Jeera
1/4 tsp whole Pepper
1Tbsp Coriander seeds
3/4 tsp Channa dal
3/4 tsp Urad dal
8-10 Red chillies
1 lemon sized tamarinds pulp
1/2 tsp mustard
1/2 tsp turmeric powder
few sprigs of curry leaves
METHOD:
Dry roast coconut, red chillies, jeera, whole pepper, urad dal, channa dal, coriander seeds till light brown and then add the ginger and the tomatoes and saute till the tomato gets cooked. Cool and grind to a fine paste.
Heat oil in a kadai, crackle the mustard, then add curry leaves, 1-2 red chillies and turmeric powder. Put in the shallots and brinjals and saute till the skin colour changes and then add the masala paste and saute well for a few minutes.
Add a glass of water and add salt and cook. When the brinjals are half cooked add tamarind pulp and simmer and cook till the oil floats on top.
4-5 long Brinjals
1/4 cup grated Coconut
8-9 Shallots
1 Tomato finely chopped
1/2 inch Ginger
1/4 tsp Jeera
1/4 tsp whole Pepper
1Tbsp Coriander seeds
3/4 tsp Channa dal
3/4 tsp Urad dal
8-10 Red chillies
1 lemon sized tamarinds pulp
1/2 tsp mustard
1/2 tsp turmeric powder
few sprigs of curry leaves
METHOD:
Dry roast coconut, red chillies, jeera, whole pepper, urad dal, channa dal, coriander seeds till light brown and then add the ginger and the tomatoes and saute till the tomato gets cooked. Cool and grind to a fine paste.
Heat oil in a kadai, crackle the mustard, then add curry leaves, 1-2 red chillies and turmeric powder. Put in the shallots and brinjals and saute till the skin colour changes and then add the masala paste and saute well for a few minutes.
Add a glass of water and add salt and cook. When the brinjals are half cooked add tamarind pulp and simmer and cook till the oil floats on top.
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