Ingredients
10-12 dry red chillies
2 tablespoons of coriander seeds
1 teaspoon of cumin seeds
3-5 medium tomatoes
one lime-sized ball of tamarind
2 tablespoons of cooking oil
1/2 teaspoon of mustard seeds
1/2 teaspoon of broken urd dal
a pinch of asafoetida
2-3 finely chopped medium onions
1 tablespoon of ginger/garlic paste
5-7 medium brinjals chopped into bite sized chunks
1/2 teaspoon of turmeric powder
a few curry leaves
salt to taste
Method
Dry fry the red chillies, coriander seeds, and cumin seeds. Grind this into a fine powder.
Pressure cook the tomatoes with the ball of tamarind. Extract the juice and discard the pulp.
Heat the oil in a kadai. Once hot, add mustard seeds. When they sputter, add the urd dal and a pinch of asafoetida. Increase the heat to high. Add the chopped onions to and cook till browned. Then add the ginger/garlic paste and stir a few times. Add the ground powder, stir a few times, then add the chunks of brinjal. Stir till the brinjal is coated with the mixture, and add the tomato/tamarind extract to this and bring to a boil. Turnn the heat to low, the add the curry leaves, turmeric powder and salt to taste.
Boil till the brinjal is cooked well and the gravy reaches the desired consistency. Serve with hot rice.
10-12 dry red chillies
2 tablespoons of coriander seeds
1 teaspoon of cumin seeds
3-5 medium tomatoes
one lime-sized ball of tamarind
2 tablespoons of cooking oil
1/2 teaspoon of mustard seeds
1/2 teaspoon of broken urd dal
a pinch of asafoetida
2-3 finely chopped medium onions
1 tablespoon of ginger/garlic paste
5-7 medium brinjals chopped into bite sized chunks
1/2 teaspoon of turmeric powder
a few curry leaves
salt to taste
Method
Dry fry the red chillies, coriander seeds, and cumin seeds. Grind this into a fine powder.
Pressure cook the tomatoes with the ball of tamarind. Extract the juice and discard the pulp.
Heat the oil in a kadai. Once hot, add mustard seeds. When they sputter, add the urd dal and a pinch of asafoetida. Increase the heat to high. Add the chopped onions to and cook till browned. Then add the ginger/garlic paste and stir a few times. Add the ground powder, stir a few times, then add the chunks of brinjal. Stir till the brinjal is coated with the mixture, and add the tomato/tamarind extract to this and bring to a boil. Turnn the heat to low, the add the curry leaves, turmeric powder and salt to taste.
Boil till the brinjal is cooked well and the gravy reaches the desired consistency. Serve with hot rice.
No comments:
Post a Comment