Ingredients:

  1. Arhar 1 kg seeds
  2. Tomatoes 2 to 4 Ripe
  3. Eggplant 2
  4. Potatoes 2
  5. Garlic paste 1 tbsp
  6. Jeera
  7. Methi
  8. Sarso
  9. Oil
  10. Salt
  11. Onion 1
  12. Chillies
  13. Tumeric
  14. Masala
  15. Coriander leaves

Method:

  1. Peel arhar and take out all the seeds (seeds is used).
  2. Use a vegetable peeler to take off potato skin. Cut the potatoes into 1/2 to 1 inch cubes.
  3. Cut the eggplant stock and cut the eggplant into thin long slices.
  4. Wash the tomatoes and cut it into small cubes.
  5. Wash the arhar, potatoes and egg plant.
  6. Wash the coriander leaves and chop it into small pieces.
  7. Heat oil and splatter in jeera, methi and sarso.
  8. When it starts to get slightly brown, add garlic, curry leaves and onion.
  9. Fry this till garlic turns light brown.
  10. Add the arhar, potatoes and eggplant.
  11. Add salt, tumeric and masala and mix well.
  12. Add 2 to 4 cups of water.
  13. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 2 to 5 minutes.
  14. Sprinkle the coriander leaves on top.
  15. Serve with rice, roti and chutney
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