Ingredients
1 big eggplant(bharatache vange)(approx.200-225gms)
1cup curd( slightly sour)
salt and sugar to taste
1/2 cup chopped onion
1 tbl sp freshly grated coconut
1-2 green chili
2 tsp chopped coriander leaves
Tempering (optional)
oil
mustard seeds
asafoetida
Method
- Wash the eggplant and wipe it dry. Grease it with oil. Roast it well from all sides on the gas.
- Once it gets roasted completely,put off the gas. Keep the roasted eggplant in a plate and cover with a lid. (with this it becomes easy to peel off the skin)
- After it cools, take the skin off,remove the stem. Check if the eggplant is steamed properly.
- Mash the steamed eggplant.
- Grind coarsely coconut,green chili, salt and sugar to taste.
- Mix in the ground paste with it. Add curd,chopped onion and mix well.
- Add chopped coriander leaves.
- Heat oil in an iron ladle(paLi) and add all tempering ingredients and mix the contents in it.
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