This is an ideal dish for idlis and dosai . It can be eaten with rice too.
This dish is usually made with big sized brinjals .
Ingredients
Ingredients
- Brinjals seedless 1( big variety)
- Tuvar dal 1/4 cup ( cooked)
- Green chilies 6 (finely chopped)
- Ginger 1 tablespoon ( finely chopped)
- Sesame Oil 2 tablespoons
- Mustard 1/2 teaspoon
- Curry leaves few
- Coriander leaves few sprigs ( chopped)
- Asafoetida 2 teaspoon
- Lemon 1
- Salt as desired
- Cashew nuts 6 to 8
Method
Method
- Roast the brinjal over the gas . Cook on all sides till the skin peels off . When the outer skin is charred , remove and cool . Peel off skin and mash well.
- In a pan , heat oil, add mustard. When it crackles , add green chilies, cashewnuts and ginger and saute. Add curry leaves and the knead the brinjal . Stir .
- Add cooked dal , asafoetida , and salt .
- Cook in low heat for a few minutes. Garnish with coriander leaves .
- When it cool add lemon juice on top.
- Mix and serve .
Note
Note
- Instead of big brinjals , you can use the smaller variety too . The brinjals can be chopped and shallow fried in oil and then cooked as above.
- Onions too can be added in the above recipe.
