Tuesday, June 3, 2008


Brinjal - 4 to 5
Onion - 1 [big]
Tamarind paste
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 pinch
Fenugreek - 3 to 4 seeds
Curry leaves - 3 to 4
Salt to taste

Step 1 : Cut brinjals into four parts.
Step 2: Cut small onions into two halves
Step 3 : Add oil and fry brinjals till its skin shrinks.
Step 4: Add onions few mins before the brinjals get fried and fry the onions till golden brown.
Step 5 : Now add fenugreek seeds and fry
Step 6 : Get thick tamarind by adding less amount of water to tamarind
Step 7 : To this add salt, chilli powder and coriander powder
Step 8 : Add this to kadai
Step 9: Allow it to boil well & till you get thick gravy.
Step 10 : Add chopped curry leaves at last
Step 11 : The same gravy can be prepared with ladies finger to small pieces & fry.
Step 12 : Add coconut milk base if neccesary.
Step 13 : Serve with rice.

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