Ingredients
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoon
Salt
Method
Coat eggplant with little oil, and either bake it in an oven, or
grill it on the stove. Peel the skin, mash the eggplant and keep
it aside.
Heat some oil in a pan, splutter mustard, then add hing, urad
dhall, red chillies, green chillies, and curry leaves and keep it
aside. Bring 1 cup of water to a boil, and add tamarind paste and
salt to this. Mix mashed eggplant, fried ingredients to the
tamarind water. Garnish with finely chopped cilantro.
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoon
Salt
Method
Coat eggplant with little oil, and either bake it in an oven, or
grill it on the stove. Peel the skin, mash the eggplant and keep
it aside.
Heat some oil in a pan, splutter mustard, then add hing, urad
dhall, red chillies, green chillies, and curry leaves and keep it
aside. Bring 1 cup of water to a boil, and add tamarind paste and
salt to this. Mix mashed eggplant, fried ingredients to the
tamarind water. Garnish with finely chopped cilantro.
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