Halwai April 14, 2019

Ingredients:

• 1 big – Eggplant
• 4 tsp – cooking oil
• 1/2 tsp – mustard
• 1/2 tsp – Jeera
• 1/2 tsp – Urad Dal
• 1/2 tsp – Red Chilli powder
• Pinch of Turmeric and Asafoetida
• salt
• 1/2 cup – water
• 3 tsp – grated Coconut
• 1/2 cup – buttermilk
• 1 cup – sour Cream

Method:

  1. Clean and peel eggplant to remove skin and cut into small pieces.
  2. Heat oil and season jeera, urad dal and mustard.
  3. Add eggplant, red-chilli powder, turmeric, asafoetida, salt and water.
  4. Cook on low heat, stirring intermittently until eggplant is completely cooked and soft.
  5. Stop cooking. Mash the eggplant in the same container.
  6. Let it cool for 10 minutes and then add coconut, butter milk, sour cream and mix thoroughly.
  7. Enjoy and refrigerate the left-over.

Recipe courtesy of Uma