| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Sauces, Vegetarian, Indian |
1 |
Batch |
INGREDIENTS
| 1 |
|
Bhima eggplant |
| 3 |
ts |
Urad dal |
| 3 |
|
Red chillies |
|
|
Hing |
| 1/2 |
tb |
Tamarind paste |
|
|
Salt; to taste |
|
|
Oil; to fry dal |
INSTRUCTIONS
Wrap eggplant in foil nicely and keep inside a 400 F oven for about 45
minutes or until soft. Alternately you could broil it over a gas flame till
it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop
into large bits.
Fry dal, red chillies and hing in oil till brown. Drop into a blender, add
tamarind, salt and some of the eggplant. Run the blender on low speed till
coarsely blended. Add remaining eggplant and whir for one minute. Scrape
out and serve.
Other Thogyals/Chutneys
Substitute lightly saut.ed onion/zucchini/Canadian (hothouse) cucumber in
above recipe for a variety.
U15297@uicvm.bitnet (Shyamala Parameswaran)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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