Badinakkai Yennaekkai - Dr Ramesh S Shenoy
Recipe:
In a mixie grind fried groundnut seeds (1 cup), 1 tbsp jeera, tamarind, jaggery 1 big lemon size each. 1 tbsp red chilly powder, 1 tbsp sambar powder, salt to taste into a fine masala powder. Fill this masala into slit brinjals (10 numbers). Set aside the extra masala. In a thick bottom kadai, heat oil, add mustard seeds, pinch hing, turmeric powder 1/2 tsp. Now add sliced onion (5 nos) & fry for 5 min. Add stuffed brinjal, mix well adding some water & cook over low heat till brinjals are tender taking care to add required water to cook brinjals. Once cooked, add some more water for gravy & bring to a boil & let it boil while adding remaining masala power & curry leaves. Cook till gravy thickens. Switch off the heat, add fine chopped coriander leaver, cover the lid. Serve hot with Jolada rotti.
Recipe:
In a mixie grind fried groundnut seeds (1 cup), 1 tbsp jeera, tamarind, jaggery 1 big lemon size each. 1 tbsp red chilly powder, 1 tbsp sambar powder, salt to taste into a fine masala powder. Fill this masala into slit brinjals (10 numbers). Set aside the extra masala. In a thick bottom kadai, heat oil, add mustard seeds, pinch hing, turmeric powder 1/2 tsp. Now add sliced onion (5 nos) & fry for 5 min. Add stuffed brinjal, mix well adding some water & cook over low heat till brinjals are tender taking care to add required water to cook brinjals. Once cooked, add some more water for gravy & bring to a boil & let it boil while adding remaining masala power & curry leaves. Cook till gravy thickens. Switch off the heat, add fine chopped coriander leaver, cover the lid. Serve hot with Jolada rotti.
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