Ingredients:
1 large Eggplant weighing 500 gms
1/2 of a coconut grated
1 large green chilly chopped fine
2 roasted Guntur chillies
5 roasted Byadgi chillies
1 tsp tamarind paste
Salt
1 tbsp coconut oil
1 large onion finely chopped
1 inch piece of ginger
Method:
Wash and cut the eggplant into chunks. Pressure cook it. Allow it to cool and remove the skin. Mash well and keep aside. Grind the coconut, roasted red chillies, tamarind and ginger to a smooth paste. Tip it into the eggplant. Crush the green chillies and salt together and add it to the mixture. Mix well. Tip in the chopped onion and drizzle with coconut oil.
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