Ancient Ayurvedic cooking
Dry Eggplants Dish- Control your Vata
Items required:
Brinjal
Tamarind water
Dry Ginger powder
Coriander powder
Cumin seeds
Black pepper
Ghee
Asafetida
Saindhav Salt
Method
Mix in equal quantity, dry ginger powder, coriander powder, cumin seeds. Now cut the brinjal into
many cubes. Boil the brinjal in tamarind water. After a while take the brinjal cubes out and smear
them over with the above mixture of powder. Heat a pan and add a spoon of ghee. Now add pepper
to this ghee and add all the coated brinjal cubes. Fry for a few minutes. Later sprinkle sufficient
amount of asafoetida over the dish and serve. Add Saindhav salt finally.
Brinjal
Tamarind water
Dry Ginger powder
Coriander powder
Cumin seeds
Black pepper
Ghee
Asafetida
Saindhav Salt
Method
Mix in equal quantity, dry ginger powder, coriander powder, cumin seeds. Now cut the brinjal into
many cubes. Boil the brinjal in tamarind water. After a while take the brinjal cubes out and smear
them over with the above mixture of powder. Heat a pan and add a spoon of ghee. Now add pepper
to this ghee and add all the coated brinjal cubes. Fry for a few minutes. Later sprinkle sufficient
amount of asafoetida over the dish and serve. Add Saindhav salt finally.