I Saw this recipe from a blog and tried it came
out well. It tastes like fish kulambu. When, I told my mom about this she told
another recipe of similar kind. Yet to try that. I love Indian egg plant
missing those now days. Whenever I get chance, use to buy lot and store in
freezer.
Ingredients:
Eggplant
|
4
|
Thatta
payir(Cowpeas)
|
½ Cup
|
Onion(Chopped)
|
¼ Cup
|
Tomato(Chopped)
|
¼ Cup
|
Tamarind
|
small gooseberry
size
|
Garlic pods
|
4
|
Sambar powder
|
½ Tbsp
|
Coriander powder
|
½ Tbsp
|
Turmeric powder
|
½ tsp
|
Chili powder
|
½ tsp
|
Mustard seeds
|
½ tsp
|
Green Chili
|
1 or 2
|
Curry leaves
|
|
Salt
|
|
Oil
|
|
Directions:
- Soak Tamarind in water make a thick pure. Pressure cook Thatta payir with a pinch of turmeric & few drops of oil.
- Cut eggplant into four (how you cut for stuffing) sprinkle chilli powder and salt into it.
- In a pan with a table spoon oil fry those eggplants until it cooks (skin should change light brown) Keep it aside.
- In same pan add some oil splutter mustard seeds add onion green chili and curry leaves.
- Once the onion cooks add tomatoes wait until that cooks, now add cooked eggplant give a stir add tamarind pure.
- When it starts to boil add all powders and crushed garlic. Once the raw smell goes add cooked thatta payir salt.
- Let it boil for few minutes. Once it’s done serve with rice.
Note:
When cooking Thatta payir it
should not but mushy. Will cook in 5-6 whistle.
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