| Ingredients: a) 1 large eggplant b) 2 tbsp kadle pappu c) 5 green chillies d) 2 red chillies e) 1/2 tsp fenugreek/menthya f) 2 tsp sesame seeds g) 2 tsp khus khus/gasgase h) coriander leaves & curry leaves i) coconut j) 1 tsp tamarind paste & 1 lemon size jaggery k) salt Method: Lightly roast kadle & keep aside. Roast menthy, sesame & gasgase. Grind together items from (b) to (i). Heat Oil in a kadai, add mustard seeds. When it splutters, add broken red chillies & curry leaves. Then to that add eggplant. Shallow fry till done, then add the ground masala. Add water as desired (keep it a little thick). When it starts boiling, add jaggery, tamarind & salt. Leave it on low flame for 5 min, keep stirring in between. Serve hot with Chapathi/Rice. |
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