|
Clean, cut & wash Brinjals – boil the Brinjals with a pinch of Turmeric, Green chillies, & Tomatoes – strain away the excess water - mash the Brinjal mixture nicely, add salt, Tamarind pulp & ground Coconut mix well & let it simmer when thick, remove from fire & season with Mustard seeds, Jeera seeds Curry leaves, Dry Chillies,. Garnish with chopped Corriander leaves & Serve.
OR
Rub the Brinjals with Oil & roast them over a low flame till the skin blackens- remove & put into a vessel with water, Cool peel off skins, mash well &keep aside.
Heat the oil/ghee in a wok, add the jeera seeds, curry leaves dry chilles & fry till the jeera crackles, add the miced onions & green chilli4es & fry till light brown, lower flame add ginger & garlic & fry for a further 3-4 mins. Add turmeric pwd & the mashed brinjal, mix well & continue to fry till the oil comes to surface add tomatoes & salt & fry for a further 3-4 mins or till the tomatoes are soft & the oil floats on the surface. Remove from fire – garnish with finely chopped coriander leaves & serve.
For the 2nd type of preparation do not add coconut & tamarind pulp.
This could be served with Rice as a side dish, or with Iddly’s, Dosa’s Chappatti’s etc.,
Pn: FOR A VARIATION:- you could add a teaspoon of chillie powder to the dish. The chillie powder could be added at the stage when you are adding the Ginger & Garlic.
|
