Friday, July 25, 2008

Vayanganna Talasani(1)

The first harvest of Eggplant was rather modest. I just got one round eggplant. I first thought of making sambar with all the garden vegetables, but then I decided against it and thought, let me celebrate each and every vegetable. I had to buy 2 small eggplants from theIndian stores to make this Talasani.


Vayanganna Talasani(1)
Baby Eggplants Stir Fry
Ingredients
3 medium eggplants, sliced
1 medium potato, peeled, sliced
6-7 drumsticks pieces
1/2 cup fresh or frozen green lima beans


Tempering
2 tsp oil
2-3 cloves of garlic, smashed or slivered
2 byadgi chilies, halved
1/2 tsp mustard seeds

Garnish
1 tbsp fresh coconut

Method
1. Heat oil. Add all the ingredients for tempering. Saute till garlic becomes reddish but not burnt.
2. Add all the vegetables & beans.
3. Saute for 5 minutes.
4. Add spoonful of water. Cover with a lid and keep some water on the lid.
5. Cook for 10-12 minutes or till vegetables are cooked.
6. Add salt to taste.
7. Garnish with coconut.


Note -
1. Traditionally, coconut oil is used for cooking.

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