Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | units | Turmeric/Haldi | For grinding |
| 2 | Teaspoon | Coriander/Dhania | For garnishing |
| Half | Teaspoon | Aniseed (Suwa, Shopa) | grinding |
| 1 | Teaspoon | Kuskus - poppy seeds | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 2 | Teacup | Water | For boiling |
| 4 | Teacup | Dhal, Masoor | Recipe Base |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 1 | Nos | Coconut | For grinding |
| 4 | Nos | Pepper Corns | For grinding |
| 8 | Nos | Chillies, Red Dry | For grinding |
| 3 | Nos | Cloves (spice) | For grinding |
| 1 | Medium | Onion | For grinding |
| A | Little | Salt | to taste. |
| 800 | Grammes | Brinjals - black shiny | Recipe Base |
| 6 | Flakes | Garlic | For Seasoning |
| A | Few | Curry Leaves | For Seasoning |
| 1 | Ball | Tamarind | For grinding |
Method
Cut the brinjals and wash. Wash the dhal. In 2 cups of water, boil, brinjals and the dhal.
Broil, separately on the thawa, each whole masala separately, including the onion sliced, and the scraped coconut except for the tamarind,
When the aroma comes out, grind these masalas, together in the mixer, to make a fine paste. Add this to the cooked vegetables.
In a Kadai, heat oil, and brown the jammed garlic, then the curry leaves, and finally add the vegetable with the masala and gravy.
Add salt to taste, and simmer till every thing is well cooked.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
