Ingredients
- Brinjal – 2
- Capsicum – 1
- Turmeric Powder – a pinch
- Coconut gratings – 2 tablespoons (Optional)
- To fry and powder:
- Red Chillies – 2
- Coriander Seeds – 1 tablespoon
- White Til seeds – 1 teaspoon
- Black Pepper – 1 teaspoon
- Cumin (Seeragam) – 1/2 teaspoon
- Curry Leaves – few
- For seasoning:
- Oil – 2 teaspoons
- Mustard – 1/2 teaspoon
- Red Chillies – 2
- Green Chilly – 1
- Asafoetida Powder – a pinch
- Curry Leaves – few
- Coriander leaves – few
- Salt – 1 teaspoon or as per taste
Directions
- In a kadai put red chillies, coriander seeds, pepper, cumin, til seeds and curry leaves and dry fry each ingredients separately.
- Cool it and put all the fried items in a mixie and grind it coarsely.
- Chop brinjal and capsicum into small pieces.
-
In a kadai put oil and heat it. When it is hot, add mustard. When it starts pop up add cumin, asafoetida powder, red chillies, green chilli and curry leaves. Fry for a second. Add chopped vegetables along with turmeric powder and salt. Stir well and add little water. Close with a lid and cook till the vegetables are soft. Now add two to three teaspoons of the ground spice powder and mix well. Finally add coriander leaves and coconut gratings and stir once again and remove.