|
|
|
Ingredients
|
|
|
1/2 Kg Brinjals ( Eggplant);
wash & cut into cubes or desired pieces & keep aside.
Take a kadai broil (roast)
3 tbspns of Channa Dhal;
2 tbspn Urud Dhal;
2 tbspns Tur Dhal;
2 tbspns Coriander seeds,
8-12 dry chillies,
Salt to taste;
A big pinch of Asafetida.
Broil nicely till the dhals are all golden brown - let it cool - dry grind to a smooth powder, in the dry grinder & keep aside.
For Seasoning:
Mustard Seeds,
Curry Leaves;
Oil 4-6 tbspns.
|
|
|
|
|
Method
|
|
|
Take a Kadai pour about 4-6 tbspns of oil when hot add the Curry
leaves & mustard seeds, when the seeds crackle add the brinjal pieces and
fry on low heat till cooked, when cooked add the powdered masala (as much as you require),& mix nicely on low heat for 2 mins - remove from heat & serve with Rice or Chappati or Puri etc.
P.N: You could use the same Masala powder & make Ladies Finger Poriyal - but for this wash the ladies finger nicely wipe dry with a kitchen towel till dry - then remove the head & tail and slice into fine slice & fry till the Ladies Fingers are crisp then add yr. masala powder & mix well - serve. Same for Potatoes - the same masala powder could be used - skin the potatoes, cut into cubes wash & let all the water drain the method & procedure is same as for Brinjals.
|
|
|
|
|
|
Contributed
by |
Pearl Subramanian
pms2403@yahoo.com |
|
|
