A spicy gravy which goes well with breakfasts. Can also be served as a part of the lunch.
Ingredients :
- Brinjal – 1/4 kg
- Bengal gram dal – 1 tea spoon
- Urad dal – 1 tea spoon
- Pepper – 1/2 tea spoon
- Chillies (red) – 4-5
- Coriander seeds – 1 tea spoon
- Asafoetida – a pinch
- Fenu greek seeds- 1/2 tea spoon
- Grated coconut -2 tablespoons
- Oil – 1 tablespoon
- Tamarind – small lemon sized(soaked in water)
- Salt to taste
- Turmeric powder – 1 tea spoon
For seasoning
- Mustard seeds – 1 tea spoon
For garnishing
- A few curry leaves
Method
- Dry roast bengal gram dal, urad dal, fenugreek, pepper, asafoetida, chillies, coriander seeds till golden
- Add grated coconut and fry for 1 more minute till the coconut becomes golden.
- Slit brinjal into four (as we do for stuffing). Heat oil in a kadai. Add the seasoning. After the mustard splutters, add the slit brinjal, add salt and turmeric powder.
- Soak the tamarind in warm water and squeeze the pulp adding 1 and1/2 cup water. While the brinjals are half cooked add the tamarind pulp to it.
- Allow to simmer till the brinjal is fully cooked. Now add the powder to it and boil it for two seconds.
- Garnish it with curry leaves.
- Transfer to a serving bowl and serve hot with white rice or chappatis.
sounds yummy!
and very similar to telugu vankaya pulusu i guess!!
Hey, just went thru ur receipe. will soon prepare it for my Gujju hubby… Im sure he’ll like it..
these look so good, all the herbs and ingredients, nice photos too. thanks
Trying it out, lets see how it turns out!!