Noona vankaaya Pulusu / Ennegaayi:
Ingredients:
Brinjal 250g
Tomatoes 3nos small
Onion: 3 medium
Garlic: one whole
Tamarind: tamarind size ball
Sambar powder: 4tsp
Salt to taste
Turmeric powder 1/4 tsp
Til 4 tbsp
Rice, methi, mustard 1/4 tsp each (dry fry for 30s).
Fresh coconut: 2by1 inch pieces
(Seasoning mix) Black gram, mustard, jeera mix 3/4 tsp
Curry leaves 2 ribs.
Cooking oil: 50ml
Coriander: for garnish
Procedure:
Rice, methi, mustard Grind them dry after frying them in a pan. Add Tomatoes, Onion, Garlic, Tamarind, Sambar powder, Salt, Turmeric powder,
Til to the powder you just prepared and grind it to a paste. Add little water if necessary.
Slit all brinjals in 4. Heat the oil in a pan and add seasoning mix and curry leaves to the oil. Next add the slit brinjals to the oil. Close the pan and let the brinjals simmer for 10 mins. Stir in between. Next add the paste prepared earlier to the pan. Mix and allow to simmer till the oil comes on top.
Add garnish, and serve.
Tip: soak tamarind in advance for it to mix well.
santossuren 