Sunday, November 1, 2009
Brinjal 1 (big one)
Tamarind lemon size
Powdered jaggery 1 tblsp (optional)
Red chilli 10
Urad dal 2 tblsp
Mustard 1 tsp
Urad dal 1 tsp
Bengalgram dal 1 tsp
Curry leaves few
Apply little oil over the brinjal and heat directly in the flame.
Remove the skin and grind it for a second in the mixie.Keep aside.
Fry red chillies,urad dal and asafoetida with little oil and grind into a
Heat oil in a kadai.
Add tamarind water with salt.Allow to boil.
Add ground paste and brinjal paste.
Allow to boil for five minutes.
If you feel it spicy add jaggery.
This is a good side dish for idli,dosai and pongal.