Brinjal (Egglplant) Dosai Masiyal
Rated 5.0 stars by 1 users
Category
Indian Food
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
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3/4 teaspoon fenugreek seeds
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1 T. ghee or sesame oil
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2 cups eggplant, cut into small pieces
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1-2 green chilies, slit down the middle
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1/4 teaspoon turmeric
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1 T. tamarind paste in 1/4 cup water
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1 stem curry leaves
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1/2 teaspoon rice flour
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Salt to taste
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2 teaspoons ghee or sesame oil
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1 teaspoon mustard seeds
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2 teaspoons urad dal
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pinch asafoetida (hing)
Tadka
Directions
Toast fenugreek seeds until aromatic, then grind to a powder. Dissolve the powder in 1/4 cup water. Set aside
Heat ghee in medium sized skillet and add eggplant and green chilis. Saute until eggplant is soft about 7-10 minutes.
Add turmeric powder, tamarind water and stir. Simmer for 5 minutes until eggplant is very soft.
Mash the egglplant or use an immersion blender to mash.
Add fenugreek/water mixture and stir. Crush the curry leaves in your hand or chop into small pieces and add to the mixture. Mix well.
Mix rice flour with 1 T. water until there are no lumps and add to eggplant. Simmer for 1 minute. Add salt to taste.
Tadka
Heat ghee in small pan and add mustard seeds until they pop. Add asafoetida and urad dal until browned.
Pour tadka over eggplant and serve.
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