|Published||Cooking Time||20 Minutes|
|Recipe Type||Rices||Preparation Time||30 Minutes|
|Ingredient||Brinjal Eggplant||Standing Time||20 Minutes|
This recipe is with a difference as it will also invite the non-brinjal eaters to enjoy its flavour. Here we use chopped brinjal as it makes whole lot of a difference to the dish.
Recipe of Yennai kathirikkai
|REd Chilles Dried||6-8||Numbers|
|Chana Dhal / Kadalai Paruppu||1||Tablespoons|
|Tamarind - Gooseberry Sized||1||Piece|
|Tomatoes Medium Sized||2||Numbers|
|Onion Preferably Shallots Chopped To Fine Peices||1 1/2||Cup|
|Brinjal Finely Chopped Into Very Small Peices||2||Cup|
|Chopped Coriender Leaves||2||Tablespoons|
Step 1:- Pour Oil in a frying pan , add mustard seeds , after it starts to splutter add curry leaves and asfoetida. step 2:- Now add finely chopped onions saute them well with turmeric powder and little salt so that it gets translucent quickly step 3 :- Now add finey chopped brinjal . Saute them well until its cooked . Keep stirring it until it becomes soft. Step 4 :-Now add two chopped tomatoes , add salt . Step 5:- In another pan roast coriender seeds, chana dhal , tamarind as mentioned,Red chilles with minimum oil and keep aside, then add grated coconut and roast until it becomes golden brown. and keep aside Step 6:- Now add the ingrediants as told in step 5 and grind them in a mixer. step 7:-Now go back to step 4, by this time the brinjal mixture would be cooked along with tomatoes.Then add a cup of water and mix well in amedium flame. step 8:- Now add the ground masala to the cooked brinjal and mix well wait it gets to a semi solid consistency . Step 9 :- Switch off the flame , add chopped coriender leaves . CAn be served hot with rotis and rice. Goes Very well with Hot rice and roasted potaoes. Enjoy...
Posted Nov 18, 2008