Vangi Bhaji / Eggplant stew:
Ingredients for masala:
Coconut 1/2 cup finely grated.
Coriander seeds : 11/2 tsp.
Pepper corn : 8-10.
Cloves : 8-10.
Dry red chillies : 8.
Lightly roast all above ingredients in a tbsp of coconut oil. Grind into smooth paste by adding 1/4 cup of water.
Onions : 2 medium cut into diced.
Eggplant : 2 medium sized diced.
Patatoes : 1 cut into diced.
Tamatoe : 1 diced.
Heat about 2 tbsp of coconut oil in a wok, Now add 1 diced onion, fry for 2 minutes. Add diced vegetables together with 1 diced onion and a cup of water. Add 1 tsp of salt, cook till the potatoes become soft. Now add grounded masala adjust for salt. Cook for another 5 minutes.
Urad dal : 1 cup.
Dosa Rice: 2 cups.
Soak the rice and dal seperately for overnight. Next morning grind them individually to make a smooth paste and then combile both batters in a bowl. Add little amount of water at the time of grinding. Add salt as per taste. Mix well.
Heat dosa tava, apply spoon full of sunflower oil. Add spoon full of dosa batter, spread into thin layer. close with a lid, on medium flame fry it till the side become light brown. Spread another tsp of oil, flip dosa upside. Fry for another 2 minutes. Dosa is ready to be served.