Prepare the Ingredients:
Take 10 small green brinjals.
Wash and trim the ends off and cut lengthwise into thin slices. Add them to salted water to prevent the onset of bitterness.
We need a cup of Avarekalu/Mochai.
Ginger-green chilli paste: Take 1×1 inch piece of fresh ginger.
Peel the skin. Take it in a mortar or mixer. Add 4 green chillies and pinch of salt. Pound or grind to smooth paste.
Method:
Heat a tablespoon of peanut oil in a cast-iron pan over moderate heat.
When the oil is hot, do the hing tadka: Add a pinch each – cumin, mustard seeds and hing (asafoetida) and toast for couple of seconds.
Add brinjal pieces and avarekalu/mochai. Saute until two-thirds cooked, for about ten minutes.
Stir in the ginger-green chilli paste, quarter teaspoon of turmeric and salt to taste.
Mix well and continue to cook for another five minutes. If desired, sprinkle a tablespoon of sesame powder or fresh grated coconut for some extra taste.
Serve hot over rice or with chapati.
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