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Ingredients:
Gingelly oil - 50 ml
Coconut - 1/2 cup
Onion - 4 nos chopped
Ginger - 5 pods
Garlic - 1 inches
Peanuts - 50 gms
Gingelly seeds - 1 tbsp
Red chilli - 6 nos
Asafoetida - a pinch
Turmeric powder - 1 tbsp
Poppy seeds - 1 tbsp
Salt to taste
Brinjals - 5 nos
Tamarind - 1 lemon size
Curry leaves a few sprigs. |
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METHOD
- Heat a little oil and roast all the ingredients except salt, tamarind and brinjals.
- Slit the brinjals into four and deep fry them till cooked.
- Grind the roasted ingredients into a paste.
- Heat some oil again add the ground paste and fry.
- Soak the tamarind and extract the pulp.
- When the paste is completely fried add the fried brinjals and tamarind pulp
- and cook for some more time.
- When done, check the seasoning and serve garnished with fried curry leaves
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