Brinjal Thuvayal (Aubergine spread)
Makes an excellent spread. You can use it with bread or mix it with rice. Just go ahead and delight yourself.
Ingredients
One long purple brinjal
Urad dal 1 1/2 tbs
Dry red chillies 2
Asafoetida (Hing)
Lemon size tamarind
Chopped coriander 1 cup
Mustard seeds
Salt
Method
3. Remove the skin and mash the brinjal well. Transfer to a bowl.
4. In a wok, heat oil and splutter mustard seeds.
Ingredients
One long purple brinjal
Urad dal 1 1/2 tbs
Dry red chillies 2
Asafoetida (Hing)
Lemon size tamarind
Chopped coriander 1 cup
Mustard seeds
Salt
Method
1. Boil tamarind in hot water and make a thick extract. While boiling the tamarind, add the
salt.
2. Smear oil on the brinjal and roast it well over the fire.salt.
3. Remove the skin and mash the brinjal well. Transfer to a bowl.
4. In a wok, heat oil and splutter mustard seeds.
5. Add asafoetida, urad dal, the red chillies and coriander and fry well. Grind the ingredients
in a mixie.
6. Mix it with the mashed brinjal.
7. In a wok, heat oil and splutter mustard seeds and pour over the brinjal spread.
Hint: The oil acts as a preservative. So you can use the brinjal spread for a good couple of days without compromising your taste buds.
in a mixie.
6. Mix it with the mashed brinjal.
7. In a wok, heat oil and splutter mustard seeds and pour over the brinjal spread.
Hint: The oil acts as a preservative. So you can use the brinjal spread for a good couple of days without compromising your taste buds.
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