Method
- Grind the red chilly,garlic clove,fennel seeds,turmeric powder,salt to some thick fine paste with water.Ensure that it stays aside.
- Neat and take away the stalk from the eggplant and reduce half lengthwise.Then keep one for reds intact make four slits.Place the cut eggplants in water to avoid browning.
- Heat a large pan with oil and crackle the cumin seeds and toast the curry leaves.Now add some egg plants into it and saute having a pinch of salt.
- When the eggplants alter the color and half done add some ground paste and fry it up until the raw smell beeps.
- Give a tbsp . water and prepare it covered inside a medium flame up until the eggplants get cooked.
- Now take away the lid and prepare it for short while,change the eggplants carefully among handful of occasions to obtain evenly roasted.Finally add some coriander leaves and blend it carefully.
Serve it with rasam or curd grain.
- The quantity of red chillies given is perfect for slightly spicier side,if you would like you are able to reduce.
- The garlic clove cloves,here' used is within bigger size so adjust based on the size.
- Utilizing a wide pan is simple to show the eggplants and will get evenly roasted.
- Care should taken after adding the eggplants,the oil splutter because the eggplants were in water.