Roasted brinjal masiyal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Indian egg plant - 3
  2. Tomato - 1
  3. Dry Chili - 3
  4. Tamarind - betelnut size
  5. Turmeric powder - a pinch
  6. Salt - as needed
  7. -- For tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Curry leaf - 1 sprig
    3. Asafoetida powder - a pinch
    4. Oil - as needed

PREPARATION:

  1. Roast the egg plant, tomato, dry chili in open flame until they are roasted. Soak them in water for few minutes and de-skin them.
  2. Soak the tamarind in little water for few minutes and take thick juice by mashing.
  3. Mash the egg plant, tomato, dry chili with hand to a thick mash.
  4. In a pan heat oil. add mustard seed, curry leaves, asafoetida powder. Once the mustard seeds stop splattering add turmeric powder, mashed brinjal, tamarind juice, salt and bring to boil.
  5. Cook this until the tamarind raw smell is gone and then serve.

NOTES:

  1. Add water to tamarind based on you thickness preference.



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