Whenever we buy a big bunch of coriander leaves, preserving them becomes difficult. Click here to find out how to preserve coriander leaves.
|coriander leaves||1 cup|
|sambar powder||1 teaspoon|
|tamarind paste||1/2 teaspoon|
|toor dal||1/4 cup|
|cumin seeds||1 teaspoon|
|urud dal||1 teaspoon|
2. Heat oil in a kadai, add cumin seeds, let it splutter.
3. Then add urud dal and curry leaves. Saute it for few seconds till urud dal turns colour.
4. Now add chopped onion, slit green chillies, and chopped tomatoes and saute till tomatoes turn mushy.
5. Now add chopped brinjals, cook for few more minutes.
6. Then add water (here you can make use of water on top of the cooked dal) , sambar powder and salt. Cook for few more minutes until brinjal gets cooked properly.
7. Then add tamarind juice, cooked dal (mashed well). (Take care to mash the dal before adding it to the curry. I forgot to mash it and my curry contained dal here and there. ) Let it cook for few more minutes until the raw smell of tamarind goes off.
8. Finally, add chopped coriander leaves, bring it to boil and turn off the stove.
9. Serve it along with rice or as side dish
Other sidedish for breakfast:
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Enjoy cooking and serving