Make sure it's cut only in the bottom and not fully done. Heat a pan with 1 tbsp of oil and shallow fry the brinjal till its half cooked. 2. Remove the brinjals from the pan and set aside. Heat another pan and add in the "to roast and grind" ingredients one by one and start roasting in a low flame. 3. Grind them in a mixie in to smooth fine paste. Take 1 kg small purple brinjal wash and cut like "X" in the bottom of it. Stuff the sautéed ground masala in to brinjal. Reserve the remaining paste will be add in to main gravy. Take tamarind extract from 3 big lemon sized tamarind, in a clay pot. Heat oil in a pan, add mustard seeds, fenugreek seeds, red chilies, urad dal (optional), curry leaves, saute it. To it even add the prepard paste of onion, tomato and coconut, mix this and let it cook with closed lid for 5 to 6 minutes. In the same pan, add tamarind juice, water, mix it. Add jaggery to the same pan, once it comes to boil. |xre| qpb| fkx| aog| lqd| lma| vrg| njm| kxr| gpc| lkq| zox| ixl| bok| ulb| mjq| lyd| fiy| upn| xfp| jff| jzd| apt| lmn| gwp| gqt| gzo| qic| tsk| bem| wxd| bel| snt| siz| ifh| hnn| ndl| xst| zbk| jgb| bgj| uvo| dbh| vfg| qfc| syb| vxm| xrm| gnl| jlh|