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1/2 cup - ( 5 tbsp ) - grated
1/2 tsp -
3/4 tsp -
Red Chilli powder
garlic, chopped and crushed
Mix all the ingredients together and keep aside.
1 tbsp- oil
1/2 tsp -mustard seeds
1 -onion, finely sliced
3 - 4 -medium size vazhuthananga (brinjal / baingan), cut into cubes
3/4 tsp -salt (or to taste)
2 tbsp -water
How to Make Vazhuthananga Thoran
Heat oil in a non-stick kadai and add mustard seeds.
When they start to splutter add urad dal, jeera and saute on a low heat for 2 minute or until they turn brown.
Add sliced onion and fry till golden colour.
Add vazhuthananga pieces and sprinkle 2 tbsp water.
Cover with a lid and cook on a low heat for 8 minutes until tender.
Now add grated coconut mix and salt to taste.
Mix well, cover and cook again for 7- 8 minutes until done and water dries up.
Serve as a side dish with rice / fish curry meals.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.