A perfect lunch menu to go along with white rice. With brinjal it tastes even better than eggplant. It's definitely one tasty theeyal to try with rice. Hope you will also try this and experience the taste and flavor which I felt
Cooking Time: 40-45 minutes
Ingredients:
Eggplant- 3 medium sized
Onion- 1 medium, chopped
Tomato- 1 medium, chopped
Coconut- 4 tbsp
Tamarind- one lemon size soaked in water
Garlic- 1 full, chopped
Chilli Powder- 3 tsp
Turmeric Powder- 1 tsp
Coriander Powder- 2 tbsp
Mustard Seeds- 1 tsp
Fenugreek Seeds- 1/2 tsp
Oil for frying - 3-4 tbsp
Jaggery/sugar- little
Salt to taste
Procedure:
1. Prepare all your ingredients.
2. Grind the coconut to a smooth paste.
3. Heat 4 tbsp of oil and saute the brinjals /egg plant till it becomes soft.
4. Remove the cooked brinjals from the kadai and keep it aside. Now in the same pan crackle mustard seeds then add fenugreek seeds, cuury leaves and chopped garlic Saute it well.
5. Add onion and saute it till it becomes translucent. now add tomates and saute for a min.
6. Now add the chilli powder,tumeric powder, corriander powder, salt and mix well.
7. Add tamarind pulp and bring it to boil by covering it with lid.
8. Add the coconut paste and stir well.
9. After it boils add the cooked brinjals /egg plants and give it a mix. Cover and cook for few mins.
10. Turn off the heat and serve hot with white rice.
Tasty brinjal theeyal is ready..
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