Ingredients:
Katharikai/Egg Plant
|
2 Cups
|
Tomato Chopped
|
½ Cup
|
Onion Chopped
|
1 Cup
|
Green Chili
|
1-2
|
Mustard Seed
|
1 tsp
|
Chili powder
|
1 tsp
|
Turmeric Powder
|
1 tsp
|
Salt
|
|
Oil
|
|
Curry leaves
|
Directions:
- Heat oil in a pan splutter mustard seeds; add onion green chili curry leaves sauté until soft.
- Add tomatoes once it turns mushy add egg plant wait until it turns soft now add turmeric, chili powder and salt.
- Add enough water and cook until eggplant turns mushy.
- Allow it to cool and mash. Serve with Idli, Dosa.
Tips: You can add ¼ cup of cooked potato after eggplant
turns soft. This gives a different taste.
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