Next to potato the favourite vegetable to many is brinjal.yet some find it revolting..
i have found a way to make it tasty..
the traditional brinjal curry ...with a twist..
- BRINJAL 1/4 KILO
- TAMARIND A TEASPOON
- CURRY LEAVES
- MUSTARD SEEDS
- BLACKGRAM (URAD DAL) A TEASPOON
- SALT TO TASTE..
- DESSICATED COCONUT
- OIL TO FRY
- CHICKPEA DAL (KADALAI PARUPPU) I SPOON
- URAD DHAL ONE SPOON
- CORRIANDER SEEDS 1/2 SPOON
- RED DRIED CHILLY 6
Fry chickpea dhal , urad dhal,corriander seeds and red chillies in a khadai..
remove and grind them to a coarse powder.
In a khadai add oil and splutter muster seeds ,add some urad and chickpea dhal,and add brinjals cut into desired pieces.saute for a while,add asafoetida and curry leaves.add tamarind pulp and let it boil for some time.
when the vegetable is done add the ground powder,salt and a bit of jaggery and garnish with
a tasty side dish for your rice is ready..
its a traditional dish and very simple to make.