Antioxidant
Ingredients
1 hour
4 servings
1/2 Kg Egg plant Big sized
1 litre water
250 ml Groundnut oil
250 gms Groundnut
Red Onions 2 big size
நீ வந்தாய் என் வாழ்விலே பூ பூத்தாய் என் வேரிலே
For the Seasoning:
Mustard Broken Urad and Bengal Gram Mix 4 tsp
Curry leaves 20
2 tsp Asafoetida
2 tbsp Fenugreek Powder
2 tbsp Jeera Powder
2 tbsp Jeera
2 tbsp Coriander powder
2 tbsp Garam masala
2 tbsp Salt
2 tbsp Turmeric powder
4 tbsp Ginger Garlic Paste
4 tbsp palm jaggery
Cooking Instructions
Step 1
Cut the eggplants interior into 4 sections with the stalk intact.Add some turmeric powder and salt to boiling water and boil for 15 minutes untill soft consistency.Remove the eggplants with steel tongs and set aside.
Step 2
In a kadai,heat Groundnut oil and add Mustard dhall mix.Add curry leaves and ginger garlic paste.Saute.Add thinly diced red onions.Saute untill brown.
Step 3
Add all the spices and masala mix.Cook for 2 mins.Grind the groundnut into coarse mixture.Add to the kadai.Fry for 1 minute.
Step 4
Add the brinjals to the mixture fry for 5 mins.Cover and cook for another 15 mins untill oil oozes out.Turn off.Add jaggery.
Step 5
Eggplant oil curry is ready to serve with hot chappathis and ponni rice.
என் தீவில் பூத்த பூவிது ..
