Hi Buddies,
Yippee, this is my 25th post on my blog ( posting this after long time…Hardly finding any time 🙁 ). This is my mom’s recipe and I absolutely love it and of course very easy to cook. Make sure you get medium-sized tender eggplant for this. Try this for sure!!!
Ingredients:
Serves : 4
Duration : 30 minutes
Eggplant : 1 medium-sized
Chana Dal : 1 tbsp.
Urad Dal: 2 tbsp.
Cumin seeds : 1 tsp.
Mustard Seeds : 1 tsp.
Red chilies : 1
Green Chili : 1
Coriander leaves : few (1/4th of a bunch)
Onions : 1 big
Oil : 1 tbsp.
Hing : pinch
Salt: as per taste
Method:
- Wash and grease eggplant with little oil.
- Poke it with a fork or knife randomly. This is very important or it might blast sometimes.
- Place it on stove directly and cook it on a very low flame.
- Turn it in between and remove from heat once done.
- Let it cool down.
- Heat a pan of oil with 1 tbsp. of oil and add chana and urad dal to it.
- Fry them slightly and add cumin, chili, mustard and hing to it.
- Once they start crackling ,add green chili and turn off the heat. Let it cool down.
- Remove the skin of eggplant and roughly mash it.
- Blend the mixture along with salt.
- Add coriander leaves and eggplant to it and blend it.
- Finally add the finely cut onions and blend it (just once).
- Take it out in a bowl and finally temper it with mustard and cumin seeds.
- Serve it with hot rice and ghee.
