Ingredients - for 1/2 kg
Fry in a little oil
1 tblspn groundnuts
1 tblspn sesame seeds
1 tblspn cuscus (poppy seeds)
1 tblspn coconut
Grind this with 1 tsp red chilli pdr, 1 tspn fried jeera, salt. Add a little water to make a paste. Slit and fill the brinjals with this masala.
Method
Take oil and season with mustard and karipatta (curry leaves). Put the brinjal and the remaining masala, cover and cook.When almost ready add some tamarind water and slit green chilli. Garnish with corriander leaves.
This blog is in remembrance of Karen Maryann Pereira (June 6, 1970 - October 26, 2003). Welcome to Karen's Kitchen! Karen loved cooking, collecting and sharing recipes. This is a place to remember Karen for what she loved doing the most. Thanks to her family and friends for their contributions of memories, photos and recipes.
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