AUBERGINE - POTATO AVIAL..:-

AUBERGINE - POTATO AVIAL..:-

NEEDED :-
POTATO LARGE - 1 NO
BRINJAL./ ( EGG PLANT ..)/( AUBERGINE) - 3 NOS.
BIG ONION - 1 NO
TOMATO - 1 NO
CURRY LEAVES - 1 ARK

TO GRIND :-
GREEN CHILLIES - 4 NOS
CRATED COCONUT - 1 CUP
FRIED CHANNA DHAL - 1 TBLSPN.
SOMPH - 1 TSP
JEERA - /2 TSP
PEPPERCORNS - 5 NOS.
SMALL ONION - 2 NOS
GARLIC - 2 PODS

SALT - 1 TSP
OIL - 3 TSP FOR FRYING.

METHOD:-
GRIND ALL THE INGREDIENTS. WASH PEEL AND DICE ONION., TOMATO., AUBERGINE AND POTATO. HEAT OIL IN A PAN . FRY ALL THE VEGETABLES AND CURRY LEAVES. SAUTE WELL ADD THE GROUND MASLA AND SAUTE FOR 1 MINUTE . ADD SALT AND 4 CUPS OF WATER. BRING TO BOIL AND SIMMER FOR 10 MINUTES . COOK TILL VEGETABLES ARE TENDER AND SERVE HOT WITH IDDLIES OR DOSAS..

ITS A CHETTINADU SPECIAL AND SERVED IT WITH MORNING TIFFINS.

AUBERGINE KOSAMALLI.

AUBERGINE KOSAMALLI.

NEEDED:-
AUBERGINE - 250 GMS
POTATO - 1 NO BOILED ( OPTIONAL)
BIG ONION - 1 N0. CHOPPED
TOMATO - 1 NO. CHOPPED
GREEN CHILLIES - 6 NOS. SLIT OPEN
CURRY LEAVES - 1 ARK
TAMARIND - 1/2 LEMON SIZE
SALT - 1 TSP OIL - 3 TSP
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
ASAFOETIDA POWDER - 1 PINCH

METHOD:-

WASH AND CUT AUBERGINES.PRESSURE COOK WITH ENOUGH WATER. AFTER COOLING REMOVE SKIN AND SMASH IT. SMASH THE POTATO TOO.SOAK TAMARIND IN 3 CUPS OF WATER AND SQUEEZE THE PULP OUT IT. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ASAFOETIDA POWDER. THEN ADD GREEN CHILLIES, ONION, TOMATO AND SAUTE WELL. POUR THE TAMARIND WATER WITH SALT. ADD THE SMASHED AUBERGINE AND POTATO. BRING TO BOIL AND SIMMER FOR 5 MINUTES SERVE HOT WITH IDDLIES AND DOSAS AND THALICHA IDYAPPAMS.

 NOTE:- BIG AUBERGINES CAN BE BARBACUED AND USED INSTEAD OF PRESSURE COOKING.