INGREDIETS :
6-8 small eggplants
Handful of raw peanuts
1 medium onion
2 tbsp tomato sauce
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tbsp red chilli powder
Salt as per taste
FOR SEASONING :
1 tbsp oil
1 tsp mustard seeds , urad dal
METHOD :
* Cut the eggplants lengthwise and put them in a bowl of water to avoid blackening
* Slit the onion thinily lengthwise
* Soak the peanuts in hot water for 20 minutes
* Heat oil in a kadai and prepare the seaoning
* Fry the onions with salt till transparent
* Add the tomato sauce and all the masalas and cook till raw smell is gone
* Add the soaked peanuts and some water and let it cook
* Meanwhile roast the brinjals till crisp
* When the peanuts are cooked add the brinjals and stir gently
* Let it cook for a minute
* Remove from heat and garnish with curry leaves
* Serve with hot rice !!
6-8 small eggplants
Handful of raw peanuts
1 medium onion
2 tbsp tomato sauce
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tbsp red chilli powder
Salt as per taste
FOR SEASONING :
1 tbsp oil
1 tsp mustard seeds , urad dal
METHOD :
* Cut the eggplants lengthwise and put them in a bowl of water to avoid blackening
* Slit the onion thinily lengthwise
* Soak the peanuts in hot water for 20 minutes
* Heat oil in a kadai and prepare the seaoning
* Fry the onions with salt till transparent
* Add the tomato sauce and all the masalas and cook till raw smell is gone
* Add the soaked peanuts and some water and let it cook
* Meanwhile roast the brinjals till crisp
* When the peanuts are cooked add the brinjals and stir gently
* Let it cook for a minute
* Remove from heat and garnish with curry leaves
* Serve with hot rice !!
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