BRINJAL THIRAKKAL.
NEEDED:- BRINJAL - 3 NOS, POTATO - 1 NO, BIG ONION - 1 NO, TOMATO - 1 NO. FOR GRINDING :- RED CHILI - 5 NOS, SCRAPED COCONUT - ONE CUP, SOMPH - 1 TSP, JEERA - HALF TSP, PEPPERCORN - 6 NOS, FRIED CHANNA GRAM - 1 TBLSPN, SHALLOTS - 2 NOS, GARLIC - 1 POD, SALT - HALF TSP. FOR FRYING :- OIL 1 TBLSPN, MUSTARD, ORID DHAL, SOMPH SMALL AMOUNT IF DESIRED. CURRY LEAVES - 1 ARK.
METHOD :- CLEAN, WASH AND CUT THE BRINJAL, POTATO,BIG ONION & TOMATO INTO HALF INCH CUBES. GROUND ALL THE INGREDIENTS WITH LITTLE WATER. HEAT OIL IN A PAN ADD MUSTARD, SOMPH, ORID DHAL. ADD CURRY LEAVES. THEN ADD THE CUBED VEGGIES. SAUTE FOR 3 MINUTES. ADD THE GROUND MASALA. SAUTE 2 MORE MINUTES. WHEN OIL SEPERATES AT THE SIDES ADD 2 CUPS WATER. WHILE BOILING ADD SALT. COVER IT WITH A LID AND SIMMER FOR 5 MINUTES. SERVE HOT WITH IDLIS AND DOSAS.
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