“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Tuesday, April 29, 2014



Brinjal - 1/2 kg.
Tamarind - small lemon sized
Toor dhal - 2 tablespoons
Urad dhal - 2 tablespoons
Black pepper - 1/4 tsp. 
Dry red chillies - 4 or 5 
Asafoetida - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds- 1/4 tsp. 
Curry leaves  - few
Salt - to taste
Oil - 3 tablespoons


Wash and chop brinjals roughly. Heat a tablespoon of oil and saute the brinjals alongwith salt and turmeric powder until done. Keep aside to cool.

In a pan, heat a teaspoon of oil. Add  toor dhal, urad dhal, pepper, chillies and fry until golden brown. Grind alongwith tamarind. Finally, add sauted brinjals and grind to a paste.

Heat  the remaining oil, add mustard seeds, curry leaves and asafoetida.  When mustard seeds crackle, add the ground paste and saute until oil leaves the sides.  

When cool, store in a clean bottle. This can be mixed with hot rice. Also goes well with idli, dosa, poori, chappathi and curd rice.

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