Style - Tamilnadu
Serves
Rating
Last made
Ingredients
Pressure cook
Lilva - 1 cup
Garlic pods - 3-4
Turmeric - 1/4 tsp
Jeera - 1/2 tsp
Main
Oil
Fenugreek - 1/2 tsp
Cumin - 1/2 tsp
Fennel - 1/2 tsp
Pepper corns - 7-8
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Shallots - 1/2 cup
Garlic pods - 5-6
Tomatoes - 2 (diced about 1 cup)
Grated coconut - 1/4 cup or 3 tbsp coconut milk
Fennel seeds - 1/4 tsp
Pepper corns - 4-5
Brinjal - 5-7 (diced)
Sambar powder - 2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Method
- Heat oil. Add fenugreek, cumin, fennel, pepper corns and mustard oil. Fry for a minute
- Add shallots, garlic and curry leaves with some salt. Cook until translucent
- Add tomatoes and fry until mushy.
- Separate about 1/3 of masala. Take about 1/4 cup of cooked lilva. Add 1/4 cup grated coconut. Grind to paste
- Continue cooking remaining masala by adding brinjal. Cook for 6-8 minutes.
- Add remaining lilva (drained) and cook well for 4-5 mins.
- Add sambar powder, coriander powder and chili powder. Cook for 3-4 mins until raw smell is gone.
- Add broth and water as required. Cook covered until well cooked and raw smell is gone.
- Add masala and cook for 3-4 mins.
- Reduce heat. Add coriander leaves and cook covered.
Reference
https://www.youtube.com/watch?v=oHuc5pZ0Iq8
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