Ingredients:
Urad dhal : 1 cup
Chana Dhal : 1 cup
Dry red chillies : 15 or more
Violet brinjals : 250 gms
Cocoanut scrapings : 1 tea cup
Oil and mustard for seasoning. Asafoetida : 2 pinches
Wash brinjals, remove stalks. Slit into 4 pieces from the bottom, do not cut fully.
Roast the dhals and chillies separately in a pan without oil. Coarsely powder the roasted items in a mixie and finally add cocoanut scrapings and run the mixie for 1 minute. Take out this dry mixture add salt and stuff into the brinjals carefully.
Keep a thick bottom pan and pour 4 tablespoons oil and add mustard. When it splutters add asafoetida and after 5 seconds place the stuffed brinjals carefully in the oil. Sprinle the remaining mixture above the brinjals . Add some oil if necessary and cover and cook on slow fire till done. If desired can sprinkle tamarind dissolved in water before closing with lid for cooking. This is a dry and well fried side dish for rice and dhal or sambar.
Dedicated to "Amma" my mother, the best cook in the world !!! Sharing her tried and tested recipes here!
About Me
- Grandma Lilly -
- I am posting in this blog ,recipes which my 87 years old mother used in her cooking. Some of these are her own, some from her friends,some hand me downs from her elders etc etc. So the variety is awesome and as an admirer of his grandma's cooking, my son Arvind created this blog so that my mother's age old recipes can be shared with one and all .I have also posted some of my "tried and tested" recipes, especially the Non-vegetarian ones.I thought a purely vegetarian recipes' blog can be made more interesting with some non-veg recipes thrown inbetween.
