Ingredients - Serves around 4 people
Big brinjal/eggplant 1
Green chillies 2
Red chillies 2
Salt to taste
Coriander leaves
Tamarind 1 marble size. Soak in hot water and extract juice. (Instead you can also use yoghurt/curds 4-5 table spoon)
Mustard 1/4 tsp
Oil 2 tsp
Big brinjal/eggplant 1
Green chillies 2
Red chillies 2
Salt to taste
Coriander leaves
Tamarind 1 marble size. Soak in hot water and extract juice. (Instead you can also use yoghurt/curds 4-5 table spoon)
Mustard 1/4 tsp
Oil 2 tsp
Procedure
- Apply a little oil on the brinjal and burn it directly on a flame by turning frequently until it becomes soft.
- (Instead, you can also cook it in a pressure cooker for 1-2 whistle with a little water.)
- Cool it, remove skin, smash it and keep it aside in a container.
- Add tamarind juice, salt and coriander leaves to the above and mix well.
- Seasoning -- heat oil in a small pan, add mustard and allow it to splutter. Add both red and green chillies and fry a little . Add to the above and mix well.
- Serve with ragi rotti, rice rotti, chapatis, etc.
No comments:
Post a Comment