Ingredients:
1/2 Kg Brinjals ( Eggplant);
wash & cut into cubes or desired pieces & keep
aside.
Take a kadai broil (roast)
3 tbspns of Channa Dhal;
2 tbspn Urud Dhal;
2 tbspns Tur Dhal;
2 tbspns Coriander seeds,
8-12 dry chillies,
Salt to taste;
A big pinch of Asafetida.
Broil nicely till the dhals are all golden brown - let
it cool - dry grind to a smooth powder, in the dry
grinder & keep aside.
For Seasoning:
Mustard Seeds,
Curry Leaves;
Oil 4-6 tbspns.
Method:
Take a Kadai pour about 4-6 tbspns of oil when hot add
the Curry
leaves & mustard seeds, when the seeds crackle add
the brinjal pieces and
fry on low heat till cooked, when cooked add the
powdered masala (as much as you require),& mix
nicely on low heat for 2 mins - remove from heat &
serve with Rice or Chappati or Puri etc.
P.N: You could
use the same Masala powder & make Ladies Finger
Poriyal - but for this wash the ladies finger
nicely wipe dry with a kitchen towel till dry - then
remove the head & tail and slice into fine slice
& fry till the Ladies Fingers are crisp then add
yr. masala powder & mix well - serve. Same for
Potatoes - the same masala powder could be used - skin
the potatoes, cut into cubes wash & let all the
water drain the method & procedure is same as for
Brinjals.
***
For
Details about Ingredients , check your nearest Indian
Store
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