Agosto 24, 2010 | Visitas: 4
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Katirikkai Thogyal

  • One Bhima eggplant
  • 3 tspns urad dal
  • 3-4 red chillies
  • a litle asafoetida
  • ½ tbsp tamarind paste
  • salt to taste
  • oil to fry dal

  1. Wrap eggplant in foil nicely and keep inside a 400 deg
  2. oven for about 45 mins or until soft. Alternately you
  3. could broil it over a gas flame till it gets evenly charred.
  4. Cool and peel off skin. Drain of any juices. Chop into
  5. large bits.
  6. Fry dal, red chillies and asafoetida in oil till brown. Drop
  7. into a blender, add tamarind, salt and some of the
  8. eggplant. Run the blender on low speed till coarsely
  9. blended. Add remaining eggplant and whir for one
  10. minute. Scrape out and serve.
  11. Other Thogyals/Chutneys
  12. Substitute lightly sauteed onion/zuchini/canadian (hot
  13. house) cucumber in above recipe for a variety.


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