Directions
- 1To a pan add 1 tbsp oil, 1/4 cup roasted peanut, 1 tbsp cumin, 1 tbsp pepper, 1 & 1/2 tbsp white sesame seeds and roast it.
- 2Make a smooth paste.
- 3Now to the kadai add 3 tbsp oil, 1 tsp mustard, 1 tsp fenugreek, 1/4 kg brinjal, salt and roast for 5 min.
- 4Then add 2 tbsp kulambu Milagai thool.
- 5Now soak lemon size tamarind in water and extract the pulp.
- 6Add it to kadai & cover and cook 10 min.
- 7Now add prepared peanut sesame paste and cook 15 min until oil starts to separate on top layer.
- 8Serve it with biryani.
Ingredients
- 1 tbsp oil
- 0.25 cup roasted peanut
- 1 tbsp cumin
- 1 tbsp pepper
- 1.5 tbsp white sesame seeds
- 3 tbsp oil
- 1 tsp mustard
- 1 tsp fenugreek
- 0.25 kg brinjal
- salt
- 2 tbsp kulambu Milagai thool
- lemon size tamarind
Equipment
pankadai
Tips
- Before everything we have to sortay the half - cut brinjal in oil and keep aside.
- It is a must to sortay the half-cut brinjal in oil to get the perfect taste.
- Only sesame oil should be used for full preparation.
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