Chef's Name:
Rehana Khambaty
Preparation Time:
Picture
Ingredients
- Brinjal (Egg Plant): 1/4 kg
- Bengalgram (dal): 1 tbsp
- Blackgram (dal): 1 tsp
- Red chillies: 6
- Black pepper; 1/2 tsp
- Coconut: 1/2
- Tamarind: 1 small lemon size
- Mustard seeds: 1 tsp
- Curry leaves: a few
- Turmeric Powder: 1/4 tsp
- Oil to fry
- Salt to taste
Preparation Method
- In a frying pan, fry bengalgram, blackgram, black pepper, shredded coconut, red chillies in little oil and once done grind it to thick paste.
- Extract juice from tamarind adding enough water.
- Stuff Brinjals with thepaste.
- Fry the stuffed brinjals for a while till they change in colour.
- Add the tamarind juice to the brinjal.
- Add turmeric powder.
- Heat till the Brinjals are cooked.
- In a frying pan add little oil, mustard seeds and asafoetida.
- When mustard crackles, add to the above sauce.
- Serve hot.
