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IngredientsEggplant 250 grams, washed & cut 1" lenght
wiseUrad dhall 1 t.spoonChanna dhall 1 t.spoonCorriander
seeds
1.5 t.spoonRed chilli 4-5Mustard 1/4 t.spoonCooking oil 4
t.spoonsHing a small pinchTurmeric 1/4 t.spoonTamarind paste
1/4 t.spoonSalt 3/4 t.spoon
MethodDry roast urad dhall, channa dhall, corriander seeds, red
chillies and hing. Dry grind the above with 1/4 t.spoon
salt.Fry mustard, turmeric, and hing in oil, and add the
choppedeggplant to this. Sprinkle little water, and cover it
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slightlyuntil the eggplant gets cooked. Now add
the remaining salt, tamamrind paste, and the ground masala
powder. Mix it
well andadd a few t.spoons of cooking oil.
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