Ingredients :
Eggplants - 10
Salt - 1tsp or to taste
For Karam:
Dry coconut - 1/2cup
Dry mirchi ( preferably Byadgi chili for less heat)-5-6
Garlic cloves- 6-7
Cumin seeds- 1tsp
Make course powder with above ingredients. If you are using regular dry chilies reduce the count to half.
For Seasoning:
Oil-3Tbs
Chana dal- 1 Tbs
Urad dal -1/2Tbs
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Curry leaves- few
Preparation:
Heat oil in a pan fry all the seasonal ingredients, add diced eggplants and salt, fry on medium heat until eggplants cooked, while stirring occasionally. Make sure not to become eggplants pieces mushy. Once they finish cooking add above vellulli karam, mix well and cook for 2 more minutes and serve hot with Rice.
Salt - 1tsp or to taste
For Karam:
Dry coconut - 1/2cup
Dry mirchi ( preferably Byadgi chili for less heat)-5-6
Garlic cloves- 6-7
Cumin seeds- 1tsp
Make course powder with above ingredients. If you are using regular dry chilies reduce the count to half.
For Seasoning:
Oil-3Tbs
Chana dal- 1 Tbs
Urad dal -1/2Tbs
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Curry leaves- few
Preparation:
Heat oil in a pan fry all the seasonal ingredients, add diced eggplants and salt, fry on medium heat until eggplants cooked, while stirring occasionally. Make sure not to become eggplants pieces mushy. Once they finish cooking add above vellulli karam, mix well and cook for 2 more minutes and serve hot with Rice.
No comments:
Post a Comment