Ingredients:-
Eggplants - 2 to 3 sliced thickly
Small onion - 8 or 10
Garlic -6 or 8 cloves
Tomato 1 big chopped finely
Tamarind extract - 1 cup
Coriander powder - 1 tsp
Chili powder -1 tsp
Turmeric powder-1/2 tsp
Sesame oil - 2 tsp
Jaggery -1 tbsp
For Seasioning:-
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - 1 sprig
Broken Red chilli - 1
To Roast and Grind :-
Cumin seeds - 1 tsp
Pepper - 1/4 tsp
Channa dal - 1 tsp
Coconut - 2 or 3 tsp ( Preferrably Fresh)
Preparation:-
- Soak tamarind in a cup of water for 10 mins. Extract tamarind juice from the soaked tamarind. Keep aside.
- Roast the ingredients given for roasting and grind it to a smooth paste and keep aside.
- Heat Oil in a Kadai and crackle mustard seeds, cumin seeds and Fenugreek seeds.
- Add curry leaves, Broken Red chilli , small onion and garlic. Saute them well.
- Now add chopped tomato, followed by Eggplant. Fry for a couple of minutes.
- Then add Chilli powder, Coriander powder and turmeric powder. Fry well.
- And add the tamarind juice and add 1 cup of water ,enough salt .Cover and cook on medium flame.
- Finally add Grounded paste and jaggery. Cook for few more minutes or till oil starts separates from the curry.
- Pour the seasame oil on top and remove from heat.
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