Tarial Wangan is a traditonal Sindhi cuisine where the eggplants are scored, stuffed with spices and shallow fried. All eggplant lovers will simply love this classic dish. It is a very easy and a quick recipe that has minimum of ingredients. You can enjoy it either with steamed rice, jeera rice, pulao or as a side dish with dal-chawal or any type of Indian bread. It is a great party recipe and can be served during special occasions. So check out the step by step pictorial recipe to prepare it.
- 3-4 medium size eggplant
- 1 tbsp. salt
- 3 tbsp. idli podi
- 1 tsp. red chili powder
- 1 tsp. tamarind pulp
- oil to shallow fry
- 1 sprig curry leaves
- 1 tsp. coriander leaves, chopped
Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife and immediately dip them in salted water.
Now mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.
Spread a little of the spice mix over the scored eggplants and keep aside.
Heat oil in a pan and fry the marinated eggplants on both sides on a low flame till well browned and tender. Halfway through add the curry leaves.
Garnish with coriander leaves and serve with rice or any Indian flat bread.
Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife & immediately dip them in salted water.
Mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.
Spread a little of the spice mix over the scored eggplants & keep aside.
Heat oil in a pan & fry the marinated eggplants.....
on both sides on a low flame till well browned and tender.
Halfway through add the curry leaves.
Garnish with coriander leaves & serve with rice or any Indian flat bread.
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