Eggplant (big variety) --2
Onion -- 1
Oil -- 1 tablespoon
Split black gram (Urad dal) -- 1 teaspoon
Red chillies -- 2
Mustard seeds -- 1/2 teaspoon
Curry leaves
Turmeric powder -- 1 pinch
Asafoetida -- a small pinch
Coconut -- 2-3 tablespoons (freshly grated)
Salt -- to taste
Sugar -- 1/4 teaspoon
Grill eggplants on open fire on a very low flame until it is soft.
Carefully peel off the skin and lightly chop it with a spoon. Discard the stem.
Chop onion finely and add it to the eggplant.
Heat oil in a small tempering pan. add the urad dall and when it is slighly cooked add red chillies, mustard sees, turmeric powder and asafoetida. Once the mustard starts crackling pour it over the eggplant.
Add coconut salt and sugar and mix all the ingredients nicely.
Serve with roti or rice.
Turmeric powder -- 1 pinch
Asafoetida -- a small pinch
Coconut -- 2-3 tablespoons (freshly grated)
Salt -- to taste
Sugar -- 1/4 teaspoon
Grill eggplants on open fire on a very low flame until it is soft.
Carefully peel off the skin and lightly chop it with a spoon. Discard the stem.
Chop onion finely and add it to the eggplant.
Heat oil in a small tempering pan. add the urad dall and when it is slighly cooked add red chillies, mustard sees, turmeric powder and asafoetida. Once the mustard starts crackling pour it over the eggplant.
Add coconut salt and sugar and mix all the ingredients nicely.
Serve with roti or rice.
No comments:
Post a Comment