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Brinjal Sorak

Chef.Foodie's picture
Ingredients
  Brinjals 200 Gram (2 To 3 Large Or Medium Sized)
  Lentil 150 Gram (1 Cup)
  Onions 300 Gram (3 Onions)
  Coconut 100 Gram (1/2 Coconut)
  Cashewnuts 15
  Turmeric 1⁄4 Teaspoon
  Coriander 1 Tablespoon
  Oil 1 Tablespoon
  Mustard seeds 1 Teaspoon (Few Seeds Required)
  Asafoetida 1 Pinch
  Limes 2
  Salt To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Brinjal
Interest: 
Healthy
Servings: 
4

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