Brinjal Contest entry by Bhooma Sudhagar
Ingredients:
Brinjal – 5-6 pcs (medium size-finely diced)
Onion – 2
Tomato – 1
Tamarind extract - one cup (take a lemon size tamarind extract)
thuvar Dhal – cooked and smashed
Turmeric powder and salt as required.
Ingredients:
Brinjal – 5-6 pcs (medium size-finely diced)
Onion – 2
Tomato – 1
Tamarind extract - one cup (take a lemon size tamarind extract)
thuvar Dhal – cooked and smashed
Turmeric powder and salt as required.
Roast and coarse grind:-
Coriander seeds – 3 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Red chillies – 4 (round chillies)
For seasoning:-
Musturd seeds - ½ tsp
Curry leaves – 1 string.
How to make :-
Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves.
When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well.
Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy.
Now add the diced brinjals and mix well. Then add the tamarind extract.
Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft.
When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final consistency to be.
Lastly add the grinded powder and mix well. keep it just for a mintute .
Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
Garnish with chopped coriander leaves and serve hot with Venn Pongal.
I just added smash thuvar dhal to subside the sour taste of tamarind water and enhance the flavour..so it is optional..
Coriander seeds – 3 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Red chillies – 4 (round chillies)
For seasoning:-
Musturd seeds - ½ tsp
Curry leaves – 1 string.
How to make :-
Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves.
When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well.
Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy.
Now add the diced brinjals and mix well. Then add the tamarind extract.
Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft.
When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final consistency to be.
Lastly add the grinded powder and mix well. keep it just for a mintute .
Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
Garnish with chopped coriander leaves and serve hot with Venn Pongal.
I just added smash thuvar dhal to subside the sour taste of tamarind water and enhance the flavour..so it is optional..
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