Brinjal Sorak Recipe
Ingredients
| Brinjals 2 to 3 | ||
| (large or medium) (200 gm.) | ||
| Lentil 1 cup (150 gm.) | ||
| Onions 3 (300 gm.) | ||
| Coconut 1/2 (100 gm.) | ||
| Cashewnuts | 15 (For 4) | |
| Turmeric | 1/4 Teaspoon (For 4) | |
| Coriander | 1 Tablespoon (For 4) | |
| Oil | 1 Tablespoon (For 4) | |
| Mustard seeds | To Taste (For 4) | |
| Asafoetida a pinch | ||
| Limes | 2 (For 4) | |
| Salt | To Taste (For 4) | |
Directions
1. Cut brinjal into 2.5 cm. (1") pieces and soak in water.
2. Clean dal and cook in 4 cups of water.
3. When half done, add sliced onions and brinjals.
4. Lightly roast the coconut and cashewnuts separately and remove.
5. Roast red chillies and coriander.
6. Grind together coconut, cashewnuts, red chillies and coriander.
7. Add ground spices to gram when vegetables are cooked.
8. Add salt to taste. Simmer till spices are cooked.
9. Remove. Heat fry-pan. Add oil. mustard seeds, asafoetida and curry leaves.
10. When seeds splutter, add gram mixture. Bring to boil.
11. Add lime juice to taste and remove.
2. Clean dal and cook in 4 cups of water.
3. When half done, add sliced onions and brinjals.
4. Lightly roast the coconut and cashewnuts separately and remove.
5. Roast red chillies and coriander.
6. Grind together coconut, cashewnuts, red chillies and coriander.
7. Add ground spices to gram when vegetables are cooked.
8. Add salt to taste. Simmer till spices are cooked.
9. Remove. Heat fry-pan. Add oil. mustard seeds, asafoetida and curry leaves.
10. When seeds splutter, add gram mixture. Bring to boil.
11. Add lime juice to taste and remove.
Chef
