Ingredients:
- Small eggplant - 4 to5
- Coconut - 1 table spoon
- Red chili - 6 to7 long (acc to taste)
- Peanut - 2 to 3 tea spoon
- Sesame seeds - 2 tea spoon
- Cumin - 1 tea spoon
- Coriander - 1 tea spoon
- Methi seeds - a pinch
- Urad dal - 2 tea spoon
- Tamarind pulp - 1 tea spoon (thick pulp)
- Oil for shallow frying
- salt - 1/2 tea spoon
Preparation:
- Dry roast red chili,peanut, seame seeds,cumin,coriander,methi ,urad dal till light golden.
- Add coconut to that and fry for few more seconds and off the flame.
- Grind it to fine paste with salt,tamarind pulp and few spoons of water.
- Now make two slits on the eggplants,lengthwise such that the slits form a "+" sign on each ,Retain the stalk of the eggplant.
- Now stuff the masala inside the split eggplant.
- Pour the excess masala over the stuffed eggplant and place on a pan with enough oil.
- Then shallow fry the eggplant by turning to cook both the sides
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