INGREDIENTS
¾ kg small black brinjals
2 med onion (chop and fry till golden)
1 tsp amchur/ lime-sized ball tamarind
1 tsp salt
2 tbsp oil
½ tsp haldi
1/8 coconut
2 tbsp nuts
1 dsp poppy seed
1 dsp dhania seed
1 small garlic pod
METHOD
Wash the brinjals and slit into quarters without completely separating from stalk. Rub with salt and haldi. Roast coconut, nuts, garlic dhania and poppy seeds on a thava. Grind with onion and tamarind. Add salt and fill into brinjals. Heat oil in a large pan. Place brinjals in the pan and cover till cooked.
¾ kg small black brinjals
2 med onion (chop and fry till golden)
1 tsp amchur/ lime-sized ball tamarind
1 tsp salt
2 tbsp oil
½ tsp haldi
1/8 coconut
2 tbsp nuts
1 dsp poppy seed
1 dsp dhania seed
1 small garlic pod
METHOD
Wash the brinjals and slit into quarters without completely separating from stalk. Rub with salt and haldi. Roast coconut, nuts, garlic dhania and poppy seeds on a thava. Grind with onion and tamarind. Add salt and fill into brinjals. Heat oil in a large pan. Place brinjals in the pan and cover till cooked.
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