Key to this recipe according to Sarada is dry and slow roasting of all the ingredients for the gravy.
So, slow-dry roast the below:
15 Cashews
2 tsp - Coriander Seeds
20 - peanuts
Some poppy seeds
Red Chillies and Green Chilles
Cool and grind the above into a smooth paste with some fresh cocnut.
Soak tamarind, extract juice and keep it aside.
Clean and slit the eggplant (just a crisscross cut-not all the way-stalk intact) and fry it in a bit more oil. Add turmeric and salt to this in order to avoid eggplants becoming bitter.
Once the eggplants are soft, add the above ground paste and tamarind and cook.
Add a bit of jaggery to tone down the sour taste.
So, slow-dry roast the below:
15 Cashews
2 tsp - Coriander Seeds
20 - peanuts
Some poppy seeds
Red Chillies and Green Chilles
Cool and grind the above into a smooth paste with some fresh cocnut.
Soak tamarind, extract juice and keep it aside.
Clean and slit the eggplant (just a crisscross cut-not all the way-stalk intact) and fry it in a bit more oil. Add turmeric and salt to this in order to avoid eggplants becoming bitter.
Once the eggplants are soft, add the above ground paste and tamarind and cook.
Add a bit of jaggery to tone down the sour taste.
No comments:
Post a Comment