Friday, March 29, 2013

 

Ingredients:

  • Brinjal very large-1          
  • Tamarind-lemon size(soak in  11/2 cup of hot water for 10-12 Mt's, extract thick juice)
  • Green chillies -4 
  • Water-1/1/2 cup        
  • Salt-To taste
  • Cumin seeds-1/2 tbsp
  • Mustard seeds-1/2tbsp
  • Coriander few leaves
  • Jaggery-Small piece
  • Curry leaves -1sprig
  • Red chillies-2
  • Garlic-3Crushed garlic flakes
  • How to prepare:

    • Apply oil on eggplant,roast the eggplant on a flame or in oven. Turn often all sides.The skin should be burnt and brinjal should be cooked completely.
    • In the same way  roast green chillies also(no need to peel the skin).
    • Now carefully peel of skin from the brinjal.
    • Now grind both roasted green chillies and roasted bringal into a rough paste in a mixer.
    • Soak tamarind in 11/2 cup of hot water for 10-15 Mt's, extract thick juice.
    • Place the mashed brinjal pulp in a large bowl,add tamarind extract to it and jaggery(adjust to your taste).Jaggery must be completely dissolved,add salt to taste and coriander.Allow it to boil once for 5 Min's.
    • Heat oil in a pan, add the mustard seeds, let them splutter. Add the cumin seeds and red chilli's,crushed garlic flakes and curry leaves, fry for a few more seconds.  Immediately add to the brinjal-tamarind mixture and combine well.
    • If it is too tangy you can add little jaggery,salt to adjust the tanginess.
    • Garnish with chopped coriander and serve hot with rice and dal(Mudda pappu)
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