Thursday, 7 July 2011

Eggplant-Tomato curry

  • Eggplant 1(Brinjal /badanekaayi) chopped
  • Tomato 1 chopped
  • Onion  1 chopped
  • Green chillies 2 chopped
  • Coriander and cumin powder 2spoons
  • Turmeric
  • Asafoetida (hing)
  • Peanut (shenga) 2tsp
  • Sesame seeds  (ellu) 2tsp
  • Mustard seeds (sasive kaalu)  1spoon
  • Cumin seeds 1spoon
  • Coriander leaves
  • Oil
  • Salt
  • Heat oil and deep fry to the chopped eggplant keep it aside.
  • Now dry roast peanuts and sesame seeds and powder it.
  • Heat oil, add mustard seeds and cumin seeds. When it flutters, add hing, onion, green chillies, turmeric, coriander and cumin powder wait 2 minutes, add tomato and again wait 2 minutes, add deep fried egg  plants, salt, coriander leaves, peanuts and sesame  powder.
  • Stir it well.

 This is a very famous curry in North Karnataka, this is a must with Jowar Roti.

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