Ingredients (serves for 2)
Brinjal - 3
Capsicum - 1/2
grated coconut - 4 tsp or chopped coconut pieces - 3 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
red chili - 1
salt - as needed
curry leaves - few
oil - 2 tsp
chopped onion - 1 fist full
Method:
- Cut brinjal and capsicum to big chunks
- grind coconut, 1/2 tsp of cumin seeds, curry leaves and red chili coarsely
- heat a vessel with oil and add mustard seeds, urad dal and 1/2 tsp of cumin seeds
- saute it for a minute and add onion.
- Fry till the onions become transparent and add chopped brinjal ,capsicum
- add salt and cook covered
- once the brinjal and capsicum are cooked, add the grounded coconut mixture
- cook till the raw smell goes off and then switch off the flame
- Serve this as a side dish for any type of sambhar, puli kuzhambu, thatta payiru kuzhambu, peerkangai kuzhambu, kariveppilai kuzhambu etc.,
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