food-loversYennai Kathirikka
May 4th 2011 04:37
Servings : 4
Time Taken : 30-45 mins
Ingredients:
1/2 kg - small-sized brinjals
1/2 kg - small onions
Tamarind, lemon-sized ball
1 tbsp - channa dal
1 tbsp - urad dal
1 tbsp - coriander seeds
1 tsp - jeera
1/2 tsp - pepper
1/2 tsp - fenugreek seeds
8 - red chillies
1 tbsp - coconut (scrapped)
Salt to taste
Jaggery, to taste
Asafoetida, a pinch
1/2 tsp - turmeric powder
Method
Take one spoon of oil in a pan and fry urad dal, channa dal, coriander seeds, jeera, pepper, fenugreek and red chillies till they turn golden brown.
Allow to cool and powder coarsely adding scrapped coconut; keep aside.
Chop onions finely.
Split brinjals into four leaving the top portion uncut.
Now fry these two in a pan for a while till it turns golden brown.
Take a vessel and add the fried vegetables, ground powder, tamarind paste, jaggery, turmeric powder, asafoetida and salt.
Now pour in enough water to bring it to sambar consistency and boil till it is done.
Temper with gingelly oil and mustard seeds.
Finally garnish with curry leavs and coriander leaves.
Serve with hot steamed rice and chips.
Time Taken : 30-45 mins
Ingredients:
1/2 kg - small-sized brinjals
1/2 kg - small onions
Tamarind, lemon-sized ball
1 tbsp - channa dal
1 tbsp - urad dal
1 tbsp - coriander seeds
1 tsp - jeera
1/2 tsp - pepper
1/2 tsp - fenugreek seeds
8 - red chillies
1 tbsp - coconut (scrapped)
Salt to taste
Jaggery, to taste
Asafoetida, a pinch
1/2 tsp - turmeric powder
Method
Take one spoon of oil in a pan and fry urad dal, channa dal, coriander seeds, jeera, pepper, fenugreek and red chillies till they turn golden brown.
Chop onions finely.
Split brinjals into four leaving the top portion uncut.
Now fry these two in a pan for a while till it turns golden brown.
Take a vessel and add the fried vegetables, ground powder, tamarind paste, jaggery, turmeric powder, asafoetida and salt.
Now pour in enough water to bring it to sambar consistency and boil till it is done.
Temper with gingelly oil and mustard seeds.
Finally garnish with curry leavs and coriander leaves.
Serve with hot steamed rice and chips.
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