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Ingredients
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¼ KG BRINJALS; ½ KG FRESH CHANNAKUNNI, 3 ONIONS – FINELY MINCED, 4 GREEN CHILLIES FINELY MINCED, A SPRIG OF CURRY LEAVES, SALT TO TASTE, SCRAPED COCONUT -1/, OIL 4TBSPNS.
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Method
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Method
CUT THE VEGETABLE INTO CUBES AND KEEP ASIDE. CLEAN AND WASH THE CHANNAKUNNI AND KEEP ASIDE. HEAT OIL IN A KADAI, WHEN OIL IS HOT HAD THE ONIONS, GREEN CHILLIES, CURRY LEAVES AND FRY TILL ONIONS ARE LIGHT BROWN ADD THE BRINJAL PIECES AND SALT LOWER FLAME AND COOK TILL BRINJALS ARE HALF COOKED NOW ADD THE CHANNAKUNNI AND MIX WELL COVER AND COOK ON LOW FLAME – TILL BOTH VEGETABLE AND CHANNAKUNNI IS COOKED – ADD THE SCRAPED COCONUT AND FRY NICELY TILL THE COCONUT IS GOLDEN BROWN – REMOVE FROM HEAT AND SERVE – WITH PEPPER WATER AND RICE/SAMBAR AND RICE.
For a variation you could use 2 segments of Yellow Pumpkin instead of Brinjals
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Contributed
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Pearl Subramanian
pms2403@hotmail.com |
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