required:oil-4 tbsp,onion-1 large peeled and ground,cumin pd-1/2 th tsp,coriander pd-1 tsp,6-small size purple brinjal,g&g paste-1 tsp,salt-according to taste,red chilli pd-1 tsp,turmeric-1/4 th tsp,water-1 cup,tamarind paste-1 tsp,coriander-little
masala pd:dessicated coconut-2 tbsp,white sesame seeds-2 tbsp,dry red chillies-6,roasted peanuts with skin-3/4 th cup
method
in a sauce pan dry roast the red chillies for few sec until they are hot.before they change colour tip in the sesame and roast until they pop and nice smell emanates from them.by now the red chillies and sesame are fried.now add the dessicated coconut and fry until there is an even light golden colour.turn off and add the contents of the pan and also the roasted peanuts to a mixie jar and grind to a smooth powder.
prepare the brinjal or eggplant or baingan by making a slit from underneath the stem to the other side of the stem.make 2 or 3 cuts depending on the size of the brinjal.also slightly chop off the stem part and discard.put them in salted water until further use.
take a non stick sauce pan and heat the oil.add the onion paste,ginger&garlic paste and fry until almost the raw smell disappears.tip in cumin pd,coriander pd,salt,turmeric pd.squeeze out any water from the brinjal and put the brinjal into the pan and cover on medium heat.in between slowly move them around until the skin changes colour on all sides.take out one brinjal carefully and press slightly under the stem to check if it's soft or 70% cooked.now add the tamarind paste,water,ground masala pd,red chilli pd and cover to cook further.wait until the oil appears on the surface and turn off.
masala pd:dessicated coconut-2 tbsp,white sesame seeds-2 tbsp,dry red chillies-6,roasted peanuts with skin-3/4 th cup
method
in a sauce pan dry roast the red chillies for few sec until they are hot.before they change colour tip in the sesame and roast until they pop and nice smell emanates from them.by now the red chillies and sesame are fried.now add the dessicated coconut and fry until there is an even light golden colour.turn off and add the contents of the pan and also the roasted peanuts to a mixie jar and grind to a smooth powder.
prepare the brinjal or eggplant or baingan by making a slit from underneath the stem to the other side of the stem.make 2 or 3 cuts depending on the size of the brinjal.also slightly chop off the stem part and discard.put them in salted water until further use.
take a non stick sauce pan and heat the oil.add the onion paste,ginger&garlic paste and fry until almost the raw smell disappears.tip in cumin pd,coriander pd,salt,turmeric pd.squeeze out any water from the brinjal and put the brinjal into the pan and cover on medium heat.in between slowly move them around until the skin changes colour on all sides.take out one brinjal carefully and press slightly under the stem to check if it's soft or 70% cooked.now add the tamarind paste,water,ground masala pd,red chilli pd and cover to cook further.wait until the oil appears on the surface and turn off.
 |
| MY CLICKS |
No comments:
Post a Comment