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Wednesday, July 16, 2014

Brinjal Rasavangi

Brinjal (  full purple ones)- 3 nos
Tamarind- I lemon size  soak in water and squeeze the pulp.
Turmeric powder- 1tsp
Salt to taste
Curry leaves- 7
Refined cooking Oil- 5 tsp
Gingilee oil 1 tablespoon
Mustard seeds-1tsp
Urad dal-half a teaspoon
Asafoetida - 1pinch
Stemless red chillies-3
Chana dal- 1tbsp
Urad dal half a teaspoon
Coriander seeds-1tbsp
Grated coconut -2tbsp
Slice  each brinjal  into four pieces. And wash and drain.
Take a kadai,
Heat  a teaspoon oil.
Roast stemless red chillies ,channa dal, urad dal ,coriander seeds when three fourth done add the grated coconut and roast till you get the smell and also look for golden brown color.
Kep aside to cool and grind it to a fine paste adding  limited water .
Take the same kadai, pour the rest of oil and once the oil is ready, put the mustard, urad dal, when it turns golden colour, add asafoetida , and curry leaves.
Now put the sliced brinjals and turmeric, fry well till the brinjals are done
Pour the tamarind pulp and the ground paste and salt.
Let it to boil and once it comes as a thick gravy add the gingilee oil and remove from fire. 
You can have it with raitha, or papadams, and chips. Even morkuzhambhu will taste good.

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