Apple Green Eggplant 1
Green Chiles 2
Salt to taste
Milk 1/2 – 3/4 cup
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp
Method of preparation:
Peel and finely chop onion.
Remove stems, wash and chop green chiles.
Wash and pat dry eggplant.
Apply oil to the eggplant and pierce it a couple of times with a knife or fork.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.
Take the mashed eggplant into a mixing bowl and add salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and green chiles.
Once onion turns brown, remove from heat and add to above bowl.
Stir and slowly pour the milk into the bowl.
Mix thoroughly and serve with steamed rice.
Notes: Make sure eggplant is completely cooked from inside.