August 02, 2014


Brinjals - 250 gms
Raw Banana - 1
Tamarind - lemon size
Turmeric - 1/4 tsp
Salt to taste
Jaggery - small piece
Red chilli powder - 1 tsp
Rice - 1 tbsp
Red chillies - 4
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/2 tsp
Asafoetida -  a pinch
Curry leaves -  few
Coconut oil - 2 tbsp


  • Grind together rice, red chillies and fenugreek seeds to make powder.
  • Soak tamarind in one cup of hot water, then extract juice from it.
  • Peel and cut banana into 1" pieces and brinjals into long slices. Keep both vegetables in salt water.
  • Heat oil in kadai, add mustard, asafoetida and curry leaves. Fry till mustard crackles.
  • Add vegetables, salt, turmeric and chilli powder. Fry them for few minutes.
  • Add tamarind juice and cook till vegetables are tender.
  • Lastly add ground masala, cook for 2 more minutes then remove from flame.

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