South indian style Sauted Brinjals combined with dal, spices and blended makes an excelent side dish
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Ingredients:
Brinjal 250 g
Red chilly 6 n
Cumin seeds ¼ ts
Peanuts 20 g
Garlic 4 cloves
Curry leaves 3 springs
Tamarind 6 pieces
Salt
Oil 3 tb
Jaggery 10 g
Mustard seeds ¼ ts
Urad daal ½ ts
Hing pinch
Directions:
Heat oil in a pan add red chilly, cumin seeds, pea nuts, garlic roast them till peanuts are change colour, add curry leaves, tamarind, egg plant pieces, salt, mix it put the lid on and cook it in a slow flame till the egg plant is soft, add jaggery, switch off the flame and put it into the blender and make a coarse paste.
For tempering heat oil in a pan add mustard seeds, red chilly, Urad daal, hing, curry leaves, and switch off the flame. Pour the tempering into the chutney.
Serve this with chapatti & rice.
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