Ingredients
Eggplant. - 2 big size eggplant
Green bell pepper - 2
Onion. - 1
Turmeric powder - 1/4 tsp
Red chilli powder. - 1 tsp
Chickpea flour. - 3 tbsp
Salt to taste
Tempering.
Oil. - 2 tbsp
Mustard seeds - 1/2 tsp
Split urad dal. - 1 tbsp
Curry leaves
Asafoetida. - 1/2 tsp
In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add split urad dal and Asafoetida. Saute till the dal becomes golden brown. Now add curry leaves and onion. Saute till the onions are cooked. Now add turmeric powder, red chilli powder, chopped bell pepper saute for a minute and add chopped eggplant. Saute till the egg plant is cooked. Now add salt and chickpea flour and saute till the raw smell of the flour. Switch off the flame enjoy with some sambar or vethakozhambhu.
Eggplant. - 2 big size eggplant
Green bell pepper - 2
Onion. - 1
Turmeric powder - 1/4 tsp
Red chilli powder. - 1 tsp
Chickpea flour. - 3 tbsp
Salt to taste
Tempering.
Oil. - 2 tbsp
Mustard seeds - 1/2 tsp
Split urad dal. - 1 tbsp
Curry leaves
Asafoetida. - 1/2 tsp
In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add split urad dal and Asafoetida. Saute till the dal becomes golden brown. Now add curry leaves and onion. Saute till the onions are cooked. Now add turmeric powder, red chilli powder, chopped bell pepper saute for a minute and add chopped eggplant. Saute till the egg plant is cooked. Now add salt and chickpea flour and saute till the raw smell of the flour. Switch off the flame enjoy with some sambar or vethakozhambhu.
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