Serving: 4 |Type: Breakfast-Side dish?pillayar Nombu
Ingredients:
| Egg Plant small | -5 |
| Potato(big) | -1 |
| Onion(chopped) | -½ cup |
| Tomato(chopped) | -1 |
| Green Chili(slit) | -6 to 8 |
| Tamarind | -small marble size |
| Salt | -to taste |
| Coriander leaves | -few |
| Chili powder | -½tsp |
Seasoning:
| Oil | -2tbsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Fenugreek Seeds | -¼tsp |
| Red chili | -4 |
| Curry Leaves | -few |
Method:
- Boil the eggplant and potato until it gets soft.
- Soak the tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
- Peel the skin of the eggplant and the potato and mash both of together well.
- Then add tamarind pulp, salt and chili powder and 3cups of water and mix it well and keep it aside.
- Take the heavy bottom vessel heat with oil and add seasonings fry without burning.
- Now add onion and green chili sauté for 2 minute on medium flame.
- Then add tomato sauté well until it get mash.
- Now add eggplant and potato mixture.
- Cook it for 5 to 10 minutes then turn off the stove.
- Garnish with coriander leaves.
- Serve with idly, dosa or idiyappam.
Note:
- You can boil the eggplant and potato in the pressure cooker.
- You can reduce and increase the chilies according to taste.
- This is chettinadu side dish for tiffin.
- You can use one big egg plant(if you use it you can get the gravy more).
Posted in 
Tags: 
