Masalyachi Vangi Recipe
Ingredients
| Brinjals, medium - 2, sliced | ||
| Coconut | 1/4 | |
| Onion | 1 Small | |
| Coriander seeds | 1 Tablespoon | |
| A few peppercorns | ||
| Cloves | 4 | |
| Medium onions - 2, minced | ||
| Turmeric powder | 1/2 Teaspoon | |
| Coriander leaves | 4 | |
| Salt | To Taste | |
Directions
MAKING
1. In a frying pan dry roast coconut, small onion, corriander seeds, peppercorns and cloves to red colour.
2. Grind the ingredients to a paste.
3. Heat 2 tblsps oil and add minced onions and fry to almond colour.
4. Mix brinjals, salt and turmeric.
5. Cover tightly with a lid and cook over a slow fire until tender. Do not add water.
6. Add the coconut paste and mix together. Remove from fire.
SERVING
7. Serve garnished with coriander leaves.
1. In a frying pan dry roast coconut, small onion, corriander seeds, peppercorns and cloves to red colour.
2. Grind the ingredients to a paste.
3. Heat 2 tblsps oil and add minced onions and fry to almond colour.
4. Mix brinjals, salt and turmeric.
5. Cover tightly with a lid and cook over a slow fire until tender. Do not add water.
6. Add the coconut paste and mix together. Remove from fire.
SERVING
7. Serve garnished with coriander leaves.
Chef
