Ingredients:
- Baigan or Eggplant or Brinjal - 1 no (approx 15 cm ht and fleshy)
- Tamarind - eyeball size or small quantity
- Dry red chilli - 8 to 10 (depends on the spicyness )
- Mustard Seeds - 1/2 tspn
- Asafoetida Powder - 1/4 tspn
- Urad Dal - 11/2 tspn
- Salt - to taste
- Oil - 3 tspn
Method:
- Brush baigan with oil and roast it on a gas burner over medium heat
- Frequently turn the baigan upside down, until fully roasted ( that is skin becomes black and when touch it with a spoon it will go inside )
- After roasted well, keep it in a bowl full of water. cool it and peel off the blackened skin
- Then cut it in to pieces
- Heat oil in a kadai, add mustard seeds after it pops out add urad dal and red chilli when the dal turns golden brown switch of the stove and add asafoetida powder,tamarind and saute it in the remaining heat
- First grind mustard seeds, urad dal, red chilli along with salt in a mixie nicely, then add the cooked baigan and grind it slowly until all the ingredients mix well
- Serve this Spicy Baigan Thogayal with plain rice or chappathi or dosai
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