January 21, 2010

Blackened Brinjal Fry | Katharikkai Varuval | Roasted Eggplant

 This one is real good side dish for all rice items.it is spicy and has a little tangy taste.hmm I  love it.

Brinjal Fry


Brinjal - 1/2 lb
Onion - 1 no
Tomato - 1/2 no
Tamarind paste
Channa Dal - 1 tsp
Urid Dal - 1 tsp
Pepper Corns - 1 1/2 tsp
Grated Coconut - 3 tsp
Cumin seeds - 1 tsp
Red chilly - 3 nos
Turmeric powder - 1/4 tsp
Curry leaves
Salt - for taste
Oil - 3 tsp

  • Heat 2 tsp oil and splutter mustard, add finely chopped onion, curry leaves, tomato and saute well
  • Add brinjal, salt, turmeric powder, tamarind paste and sprinkle water and allow it to cook in medium flame
  • Heat 1 tsp oil and fry cumin seeds,channa dal, urid dal, grated coconut, red chilly, pepper corns one after other and grind it to a coarse powder in a low flame.
  • Once vegetable is half cooked add ground powder and saute well in low flame until oil comes out
  • Garnish with chopped coriander leaves.



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