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Tuesday, May 4, 2010


Brinjal(sliced thinly) - 6 nos.
Pigeon peas/tuvar (fresh/frozen) - 1/2 cup
Salt- To taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Asafoetida - a pinch
Curry leaf - a sprig
Mustard seeds - 1 tsp
Oil - 1 tbsp

Heat non-stick pan , add tuvar and 1/2 cup water & cook.
When tuvar is half done, add brinjal pieces. Add salt,tumeric,red chilli powder and mix well.Cook covered.
Once the brinjal is cooked(should not be overdone,it should retain the shape), uncover and cook so that the water evaporates fully.
Now add 1 tbsp of oil and mix well. Decrease the heat to med-low and fry the binjal and tuvar until golden browned.
Add asafoetida, curry leaf & fry for 1-2 more min.Turn off heat.
Season the mustard seeds and add to brinjal.
Serve hot with rice/rotis.

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