Ingredients
1 medium aubergine
1 medium potato
2-3 medium onions
1 tsp salt
1 tsp chilli powder
1 tsp ginger garlic paste
4-5 curry leaves
1 tbs fresh coriander
1 medium fresh tomatoes
1 tbs sesame seeds
1 tbs cashew nuts
1tsp fenugreek seeds
1 tbs whole jeera
1 tbs desicated coconut
1 tsp mustard seeds
1or 1.5 cups rice flour depending on the size of your aubergine and potato.
Method
1. Roast whole spices, cashew and sesame seeds,desicated coconut and grind in a grinder, set aside.
2. Slice the potato and aubergine in round slices.
3. In a plate a plate add rice flour, chilli powder salt and 1 tsp turmeric powder mix well.
4. Heat a pan with oil on medium heat,once oil is hot dip aubergine and potatoes in the rice mixture and fry each side 3-4 minutes once all are fried set aside.
5. In a sauce pan add onions and sauté for 10 minutes now add ginger garlic mix and stir for 1-2 minutes,now add the blended spices and tomatoes stir occasionally for 10 minutes at this point one can add 1-2 tbsps water and stir for a min,add aubergine, potatoes and curry leaves mix well and cook on a low heat for 10-15 minutes.
6. Garnish with fresh coriander!
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