Prep.30 min., Cooking time 5 min., for 2 Persons
(grilled and mashed)
Jaggery 1 tbsp
Tamarind Pulp 2 tbsp
Sesame Seeds powder 1 tbsp
Garam Masala 1 ts
Onion chopped 1
Fresh Coriander Leaves 2 tbsp
Red Chilli Powder 1 ts
Salt to taste
Oil 2 tbsp
Cumin Seeds 1 tbsp
Dry Red Chilli 2-3
Asafoetida Powder Pinch
Onion Rings and Fresh Coriander Leaves for garnishing.
Take in a bowl, Jaggery, Tamarind Pulp, Sesame Seeds Powder, Garam Masala, Red Chilli Powder and Salt. Mix well.
Add grilled and mashed Eggplants, chopped Onion and Fresh Coriander Leaves. Mix well. Keep a side.
Heat Oil in a pan. Add Cumin Seeds, Dry Red Chilli and Asafoetida Powder. When spluttered, remove the pan from the flame and pour this tempering on prepared Eggplants mixture. Mix well slowly.
Leave it to cool down.
Garnish with Onion Rings and Fresh Coriander Leaves.
Serve with Roti or Millet Rotla…
Hit The Winter Cold with Heat of Eggplants…