Required:
Carrot-1
Brinjal-1
Potato-1
Tomato-1
Chilly powder–¾ tsp
Lightly roasted coriander powder–½ tsp
Turmeric powder–¼ tsp
Tamarind–1 gooseberry size
Big onion–1
Coconut milk–1 cup
Oil–1 tbsp
Mustard seeds, salt–as per need
Garlic–½ bulb
Preparation:
Finely chop the onion. Dice tomato and brinjal into 1 inch pieces. Chop the carrot and potato. Keep pan in the flame, heat oil and splitter mustard, in low flame sauté onion and garlic for 1 minute. Add carrot and potato. Sauté for another 1 minute. Now add brinjal and tomato.
Mix until Brinjal turns little brownish. Now add tamarind extract and add, chilli powder , coriander powder and turmeric powder. Add water salt and allow to cook for 10 minutes. Finally add coconut milk and remove from flame. Serve with white rice.
Carrot-1
Brinjal-1
Potato-1
Tomato-1
Chilly powder–¾ tsp
Lightly roasted coriander powder–½ tsp
Turmeric powder–¼ tsp
Tamarind–1 gooseberry size
Big onion–1
Coconut milk–1 cup
Oil–1 tbsp
Mustard seeds, salt–as per need
Garlic–½ bulb
Preparation:
Finely chop the onion. Dice tomato and brinjal into 1 inch pieces. Chop the carrot and potato. Keep pan in the flame, heat oil and splitter mustard, in low flame sauté onion and garlic for 1 minute. Add carrot and potato. Sauté for another 1 minute. Now add brinjal and tomato.
Mix until Brinjal turns little brownish. Now add tamarind extract and add, chilli powder , coriander powder and turmeric powder. Add water salt and allow to cook for 10 minutes. Finally add coconut milk and remove from flame. Serve with white rice.
No comments:
Post a Comment