Curry Ingredients
200gm brinjal (white/purple) - Cubed
1 medium-sized onion - chopped
6 cloves of garlic - peeled
1 large tomato - chopped
¼ cup toor/masoor dal
¼ tsp fenugreek seeds
½ tsp turmeric powder
2 pinches asafoetida
Water
3 tsp oil
½ tsp cumin seeds
2 dried red chilies (long)
2 sprigs curry leaves
¼ tsp turmeric powder
½ tsp red chili powder
¼ tsp garam masala
¼ tsp sugar
Salt to taste
Chopped coriander leaves for garnishing
Preparation
Wash the brinjal and dice them. Keep them soaked in water until you cook.
Wash the toor/masoor dal and add it to a pressure cooker, along with fenugreek seeds, ¼ tsp turmeric powder, 1 pinch of asafoetida, chopped tomatoes, and ¾ cup water.
Pressure cook for 2-3 whistles. Once the pressure releases, open the pressure cooker and mash the dal mixture.
In a pan, heat 3 tsp oil. Add cumin seeds, red chilies, and a pinch of asafoetida. Let the cumin seeds splutter.
Then add the chopped onion, garlic cloves, curry leaves, and salt. Saute till the onions are translucent.
Add ¼ tsp turmeric powder, ½ tsp red chili powder, ¼ tsp garam masala. Cook for a minute.
Drain the brinjal from the water and add it to the kadai. Saute for 2 mins.
Add ¼ cup water, cover, and cook for 5 mins.
After 5 mins, brinjal should be well cooked. Add the cooked dal mixture and ¼ cup water.
Add ¼ tsp sugar and salt to taste. Cook for 3 mins and turn off the stove.
Garnish with coriander leaves. Serve hot with chapati or rice.
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