|
Ingredients
|
Quantity
|
|
Eggplant
|
1 small
|
|
Dosakaaya (cucumber)
|
1 medium
|
|
Green chillies
|
3
|
|
Tamarind paste
|
1 tsp
|
|
Coriander seeds
|
¾ tsp
|
|
Cumin seeds
|
½ tsp
|
|
Garlic cloves
|
3
|
|
Curry leaves
|
few
|
|
Oil
|
1 ½ tbsp
|
|
Salt
|
to taste
|
Cut eggplant into bite sized pieces, soak in water and keep aside.
Remove seeds from dosakaaya, cut into bite sized pieces and keep
aside.
Heat oil in a small skillet and add coriander seeds and green chillies.
Fry until the chillies burst and change color. Remove from heat and transfer
the contents to another dish to cool.
In the same skillet, in the remaining oil, add eggplant, salt and
fry on medium heat. When eggplant is soft remove from heat (about 10 minutes).
Let cool.
In a processor add all the remaining ingredients, eggplant, green
chillies and coriander seeds and blend until semi-soft. Now add pieces of
dosakaaya and blend for a few seconds.
(The pieces of dosakaaya should not be made into a paste).
Stays up to a week if stored in the refrigerator.
