500 g (1.1 lb) Aubergines (baingan), boiled, mashed
5 tsp (25 ml) Vegetable oil
15 Green chillies
3 tbsp (12 g) Coconut (nariyal), grated
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (15 g) Tamarind (imli), extract
Salt to taste
1/4 tsp Mustard seeds (rai)
12 Curry leaves (kadhi patta)
5 tsp (25 ml) Vegetable oil
15 Green chillies
3 tbsp (12 g) Coconut (nariyal), grated
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (15 g) Tamarind (imli), extract
Salt to taste
1/4 tsp Mustard seeds (rai)
12 Curry leaves (kadhi patta)
method
1. Heat 2 tsp of oil in a wok (kadhat); fry green chillies till golden brown. Remove and keep aside.
2. In the same oil, saute the mashed aubergines till brown. Keep aside.
3. Pound the green chillies, coconut, and turmeric powder to a fine paste.
4. Add this paste to the aubergine, with the tamarind extract and salt. Mix well.
5. Heat the remaining oil; saute the mustard seeds and curry leaves for a few seconds. Pour this over the aubergine mixture and serve.
2. In the same oil, saute the mashed aubergines till brown. Keep aside.
3. Pound the green chillies, coconut, and turmeric powder to a fine paste.
4. Add this paste to the aubergine, with the tamarind extract and salt. Mix well.
5. Heat the remaining oil; saute the mustard seeds and curry leaves for a few seconds. Pour this over the aubergine mixture and serve.
serving amount
serves: 6 - 8
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