I learnt this dish
from one of my Andhra friend, Raji. She is a nice cook and a good friend.
Thanks for this recipe Raji. We loved it.
1 and 1/2 finely
chopped onions
2 big tomatoes
finely chopped
4 or 5 garlic cloves
finely chopped/grated
1 inch ginger grated
Few brinjals, each
slit or cut into 4 pieces length wise
2 tsp turmeric
powder
2 tbsp sambar powder
or to taste
1/2 tsp garam masala
1/4 cup of dry
roasted peanut powder
1/2 cup chopped coriander
leaves
Salt to taste
In a pan tamper urud
dhal, mustard, curry leaves, jeera. Then add onions, garlic and ginger to it. Sauté
well until the onions turn color. Then add tomatoes and add a little salt so
that the tomatoes cook really well and soon. Make sure everything added in the
pan until now should be mashed together, with no chunks left out. Then add
turmeric powder, sambar powder, garam masala and the rest of the salt and add a
little water. Wait until the raw smell of the masalas are gone. Then add the
brinjal to it and close the pan with a lid. Wait for 5 mins or so until it is
cooked on one side and then flip it over and do the same until the brinjal is cooked
well. Then add dry roasted peanut powder to it at the end, and mix it thoroughly.
Add chopped coriander leaves at the end. This yummy dish is ready in minutes.
This goes well with Rice/Roti.