Ingredients
Method
Wash and pat dry the eggplant.
Poke small deep holes all over the eggplant using a skewer or a fork.
Rub some oil on the surface and roast the eggplant on direct fmale.
Keep turning it to cook evenly and roast until the skin starts to shrink and the eggplant softens.
Let it cool completely.
In a skillet, roast the red chillies, urad dal, tamarind and hing .
Peel the skin off the eggplant.
Blend the eggplant, urad dal, tamarind, red chillies hing and some salt into a fine paste.
Splutter mustard seeds and curry leaves in Til oil and blend into the thogayal.
Garnish with fresh dhania and serve.
| Main | Spices/Tadka | Generic |
|---|---|---|
| 1 large Eggplant | 2 tbsp Urad Dal | Til Oil |
| Fresh Dhania | 6-8 Dry red Chillies | Salt |
| 1 pinch Hing | ||
| 4-6 pcs Tamarind | ||
| 4-6 Curry Leaves |
Wash and pat dry the eggplant.
Poke small deep holes all over the eggplant using a skewer or a fork.
Rub some oil on the surface and roast the eggplant on direct fmale.
Keep turning it to cook evenly and roast until the skin starts to shrink and the eggplant softens.
Let it cool completely.
In a skillet, roast the red chillies, urad dal, tamarind and hing .
Peel the skin off the eggplant.
Blend the eggplant, urad dal, tamarind, red chillies hing and some salt into a fine paste.
Splutter mustard seeds and curry leaves in Til oil and blend into the thogayal.
Garnish with fresh dhania and serve.
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