Venkayya Thuvaiyal
Equipment
- Gas cooker
- Gas stove top
- Grill
- Broiler
- Bowl
- Spoon
- Blender
- Food processor
Ingredients
- 1 Aubergine (Eggplant) trimmed
- 1 tablespoon Urad dal rinsed and drained
- 2 tablespoons Chana dal rinsed and drained
- 2 Red chillies dried
- Asafoetida pinch of
- 1 tablespoon Vegetable oil
- 1 teaspoon Tamarind extract
- 1 Green chilli de-seeded (optional)
- Salt
Instructions
- Roast the aubergine over an open flame of a gas cooker (gas stovetop), rotating frequently until the skin is blistered and charred evenly all over.
- Alternatively, preheat the grill (broiler) to medium and cook the aubergine under the grill for about 12-15 minutes, turning frequently until blackened all over.
- Allow to cool, then peel off the skin, put the flesh in a bowl and mash well with a spoon.
- Put the remaining ingredients in a blender or food processor, season with salt, and process to make a smooth paste. Add the mashed aubergine and mix well before serving.
Nutrition
Serving: 4gSodium: 41mgCalcium: 28mgVitamin C: 4mgVitamin A: 93IUSugar: 6gFiber: 7gPotassium: 278mgCalories: 74kcalSaturated Fat: 1gFat: 1gProtein: 3gCarbohydrates: 16gIron: 1mg
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