INGREDIENTS:
Long Brinjal/Eggplants -------400gms(appx 3 big size)
Red chillies--------------------- 4
Channa dhal --------------------1 tbsp
Dhaniya -------------------------2 tsp pwd
Methi seeds--------------------- few(10-12)
Tomatoes----------------------- 1 medium
ChoppedOninons--------------- 1 medium
Grated coconut ------------------1 tbsp
Turmeric ------------------------a pinch
Hing----------------------------- ½ tsp
Oil-------------------------------- 4 tsp
Salt------------------------------- as required
Tamarind paste -----------------1 tsp (optional)
DIRECTIONS:
1.Chop brinjal into thin slices and Soak brinjal slices in salted-ice-cold water immediately after slicing till ready to cook to avoid darkening.
2.Take 2 tsp of oil in apan and heat and roast methi seeds,dhaniya seeds,grated coconut,red chilli,channa dal till dal turns light brown in color.
3.Immediatly add chopped onions and fry for 3 mins.
4.Now add tomatoes and heat till the tomato skin starts to loosen out.
5.Cool down and grind to a fine paste.Avoid adding too much water.
6.Take apressure cooker pan and heat 2tsp of oil.
7.Fry the ground paste & brinjals well for 5 mts on a low flame.
8.Add 2cups of water & salt and Close the cooker & cook for 1 or 2 whistles, depending on how soft you want the brinjals.
9.The consistency can be adjusted to desired thickness by adding more or less water.
10.Adding tamarind is optional.
11.Cool, & temper (add fried curry leaves).
12.Serve with hot rice/roti.
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