To me brinjal, really a mouth watering vegetable. How many dishes are there may be, if brinjal is there I dont prefer even to have a look of them.Today I am posting a very easy,tasty one preferably with rice.
Take fat brinjals, may be one for each. Coat them with cooking oil and roast it on dosa pan with occasional rolling. When they become soft, roast directly on the flame for 2 mins so that you can easily peal the skin. Before pealing check the softness, and if you feel any very hard roast that place on the flame. At a time you can roast as many as you can place on the pan as well as on the stove.
Now heat the pan and spread little oil on it. Now keep the flame low. Make a slit on the brinjal and spread on the pan. Sprinkle pinch of salt on it. Then sprinkle red chilli powder and salt (1:1) on it as per your taste. Now sprinkle roasted channa dal powder. Now spread few drops of ghee or oil on them. Now cover them with lid and fry on medium heat till the bottom turns into brown colour.
They are ready to eat with rice. My children like to eat them like that also.
If you are familiar with andhra food, you may know sthambala karam. You can use it in the place of red chilli powder.
Take fat brinjals, may be one for each. Coat them with cooking oil and roast it on dosa pan with occasional rolling. When they become soft, roast directly on the flame for 2 mins so that you can easily peal the skin. Before pealing check the softness, and if you feel any very hard roast that place on the flame. At a time you can roast as many as you can place on the pan as well as on the stove.
Now heat the pan and spread little oil on it. Now keep the flame low. Make a slit on the brinjal and spread on the pan. Sprinkle pinch of salt on it. Then sprinkle red chilli powder and salt (1:1) on it as per your taste. Now sprinkle roasted channa dal powder. Now spread few drops of ghee or oil on them. Now cover them with lid and fry on medium heat till the bottom turns into brown colour.
They are ready to eat with rice. My children like to eat them like that also.
If you are familiar with andhra food, you may know sthambala karam. You can use it in the place of red chilli powder.
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