Prep.15 min., Cooking time 5 min., for 2 Persons


Eggplants                                1

(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

For Tempering:

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.


For Tempering:

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…


Share and Enjoy !

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