Baigan cooked in a spicy gravy.
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Can be eaten with rotis, or with biryani.
, slit into 4
, white til
Mustard seeds (black)
Salt to taste
Curry Leaf for garnishing
Fry with a little oil, onions, raw rice, coconut, til, peanuts,all the masala powders, tomato and tamarind paste.
Then grind to a fine paste.
Heat oil in a thick bottoma kadai. add mustard seeds, after spluttering,fry the brinjals (baigan), till the colour changes
And alongwith the baigan add, pepper corns, jeera whole, curry leaves, and slit green chilies, then add the ground masala and a little water, add salt to taste and cover and cook.
Then see if the gravy is thick and the baigan cooked.
Remove and garnish with coriander leaves.
Tomato egg drop