Why to eat gravy type bagara baingan.... try this dry item .....
You will njoy .......
3.Cut the brinjals as shown and put them in water . (otherwise their color gets changed).
4. Heat a pan, add oil.
5. Once the oil is hot, add cumin seeds, mustard seeds and garlic pods.
6. Now add a pinch of turmeric powder , salt and add brinjals
7. Toss them well and cook them for about 10mins. or until brinjal gets cooked.
8. Now add the ground powder and mix it well. (Toss them... Dont mix them hard ... Your brinjals may lose their shape)
9. Fry them for about 2 to 3 mins .
10. Now serve hot with rice and sambar/rasam.
You will njoy .......
INGREDIENTS:
1. Fresh Brinjals - 500gms
2. Groundnuts - 2 tbspn
3. Sesame seeds / Nuvvulu - 2 tbspns
4.Senaga pappu / chana dal - 1 tbspn
5. Dry red chilis - 4
6. Garlic pods - 2
7. Cumin seeds - 1 tspn
8. Mustard seeds - 1 tspn
PROCEDURE:
1. Dry roast Dry red chillies , Ground nuts, sesame seeds and chana dal separetely.
2. Let them cool. Once they are cool, grind them into a course powder.
3.Cut the brinjals as shown and put them in water . (otherwise their color gets changed).
4. Heat a pan, add oil.
5. Once the oil is hot, add cumin seeds, mustard seeds and garlic pods.
6. Now add a pinch of turmeric powder , salt and add brinjals
7. Toss them well and cook them for about 10mins. or until brinjal gets cooked.
8. Now add the ground powder and mix it well. (Toss them... Dont mix them hard ... Your brinjals may lose their shape)
9. Fry them for about 2 to 3 mins .
