Ingredients
Egg plant 1 big
Tamarind small lemon size
Jaggery grated 2 to 3 tsp
Salt to taste
Red chili powder to taste
Green chillies 3 to 4
Onions 1
Coriander leaves
Seasoning
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4tsp
Urad dal 1/4tsp
Channa dal 1/4 tsp
Cumin seeds 1/4 tsp
curry leaves
Method
Grease the eggplant on low fire.Keep rotating the eggplant so that it fry evenly and completely
Remove from fire and let it cool down.
Peel the skin and mash the pulp into mixing bowl.
Add tamarind juice, grated jaggery, salt, red chili powder and mix it well.
Add 2 cups of water and check the consistency.
In a small kadai heat oil then add dry red chillies, mustard seeds once it starts splutter add urad dal channa dal ,cumin seeds, curry leaves, chopped chillies and onions and fry well.
Add this into eggplant stew and mix it well.
Garnish with coriander leaves and have with rice.
Egg plant 1 big
Tamarind small lemon size
Jaggery grated 2 to 3 tsp
Salt to taste
Red chili powder to taste
Green chillies 3 to 4
Onions 1
Coriander leaves
Seasoning
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4tsp
Urad dal 1/4tsp
Channa dal 1/4 tsp
Cumin seeds 1/4 tsp
Method
Grease the eggplant on low fire.Keep rotating the eggplant so that it fry evenly and completely
Remove from fire and let it cool down.
Peel the skin and mash the pulp into mixing bowl.
Add tamarind juice, grated jaggery, salt, red chili powder and mix it well.
Add 2 cups of water and check the consistency.
In a small kadai heat oil then add dry red chillies, mustard seeds once it starts splutter add urad dal channa dal ,cumin seeds, curry leaves, chopped chillies and onions and fry well.
Add this into eggplant stew and mix it well.
Garnish with coriander leaves and have with rice.
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