 |
Ingredients
7-8 small Indian eggplants2-3 tbsp oil
1 cup of Kura podi(Lentil spice mixture)
1/4 cup water
1/4 tsp of tamarind paste
Recipe
Wash and clean the eggplants.Take an eggplant retain the green stem and make a cross cut on the opposite side.
Stuff the eggplant with the lentil spice mixture.Heat a pan and add oil.
Add the stuffed eggplants into pan once the oil is hot.
Cover and cook on medium low heat.
Sprinkle water on to the pan if it looks like the eggplants are getting burnt and again cover and cook.
Repeat the above two steps till the eggplants are tender soft and completely cooked.
To know if the eggplants are cooked, press the area under the green stem on the eggplant with the back of a spoon.It should be soft to touch.
Take a bowl and add the tamarind paste and some water to make the consistency thin.
Sprinkle this tamarind water on to the cooked eggplants.
Serve hot with rice.
Repeat the above two steps till the eggplants are tender soft and completely cooked.
To know if the eggplants are cooked, press the area under the green stem on the eggplant with the back of a spoon.It should be soft to touch.
Take a bowl and add the tamarind paste and some water to make the consistency thin.
Sprinkle this tamarind water on to the cooked eggplants.
Serve hot with rice.
No comments:
Post a Comment