Vangi Cha Ravaiya Recipe
Ingredients
| Brinjals | 250 Gram | |
| Til or sesame seeds - 25 grams | ||
| Garam masala | 1/2 Teaspoon | |
| Coriander powder | 1 Tablespoon | |
| Coconut | 1/2 , grated | |
| Coriander leaves - a handful | ||
| Green chillies | 2 | |
| Jaggery | 1 Tablespoon, grated | |
| Turmeric powder | 1/2 Teaspoon | |
| Salt | 1 To taste | |
Directions
MAKING
1. In a frying pan dry roast the til.
2. Pound til coarsely.
3. Grind coconut, coriander leaves, chillies and jaggery to a paste.
4. In a skillet heat 2 tblsps oil and put brinjals and fry lightly.
5. Add ground paste and til.
6. Combine together and stir in 1 cup water.
7. Cover and cook the brinjals till tender and gravy thick.
SERVING
8. Serve garnished with coriander leaves.
1. In a frying pan dry roast the til.
2. Pound til coarsely.
3. Grind coconut, coriander leaves, chillies and jaggery to a paste.
4. In a skillet heat 2 tblsps oil and put brinjals and fry lightly.
5. Add ground paste and til.
6. Combine together and stir in 1 cup water.
7. Cover and cook the brinjals till tender and gravy thick.
SERVING
8. Serve garnished with coriander leaves.
Chef
