Serves: 4
Ingredient | Qty | Prep |
Eggplant | 4 large | dice |
Onion | 1 large | julienne |
Garlic | 3-4 cloves | minced |
Tamarind | to taste | |
Jaggery | as needed | |
For paste: | ||
Peanuts | 2 tbsp | |
Dhanialu podi | 1 tbsp | Bingi's |
Curry leaves | few | |
Garlic | 2 cloves | |
Sesame seeds | 2 tsp | roasted |
Water | as needed | |
Red chilis | 4 hot + 4 color | |
Coconut | 3/4 cup | |
Onion | 1 small | grind to paste |
Method:
- Fry onion and eggplant with salt
- Add paste and water as needed
- Cook until done
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