|small tender eggplants(vankayalu lethavi) - 250 gms.|
oil - 5 table spoons
tamarind water for boiling egg plants
turmeric a pinch and asafoetida a pinch
chana dal - 2 spoons
urad dal - 2 spoons
sesame seeds - 2 spoons
dry chillies - 4
groundnuts - 1 spoon
methi seeds - 1/4 spoon
little salt for powder
(roast all the above ingredients and grind coarsely should be like powder roughly)
Slit the egg plants like plus but should not seperate. Take a vessel cut all the eggplants as said and add turmeric water, salt, turmeric and boil the eggplants not that much soft just for 15 minutes.
take out eggplants from water and keep aside. take a kadai add oil to that and a pinch of asafoetida then add eggplants fry them lightly for about 5 minutes then sprinkle the powder prepared for this curry and fry them for about 5 mts. and add some salt according to ones taste.
try this curry it will be very nice.
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