Saturday, 2 June 2018

Pea eggplant hashi / Gulbadanekayi hashi

Pea eggplant hashi / Gulbadanekayi hashi

Pea eggplant hashi / Gulbadanekayi hashi is a traditional havyaka recipe.

Ingredients: 1 cup = 250 ml

  • Pea eggplants - Handful
  • Oil - 2 tspoons (roasting eggplants)
  • Grated coconut - 1/2 cup
  • Curd - around 1/4 cup
  • Salt - for taste


For seasoning:

  • Red chilly - 1
  • Mustard seeds - 1 tspoon
  • Oil - 1 tspoon.


Method:
Step 1. Roast pea eggplants in oil on low flame. Add salt while roasting. After roasting, allow to cool.
Roasting pea eggplants in oil
Roasted eggplants allowing for cool
Step 2. Grind grated coconut make it into fine paste.
Ground grated coconut paste
Step 3. Add curd to roasted and cooled pea eggplants.
Roasted egg plants and curd mixture
Step 4. Add ground coconut paste to eggplants mixture. Mix well.
Adding ground paste to egg plant+curd mixture
 Step 5. Season it with red chilly and mustard seeds in oil.
Seasoning with red chilly, mustard seeds in oil

Step 6. Enjoy!
Pea eggplant hashi / Gulbadanekayi hashi
hashi
Thanks to my friend Soumya for sharing above pics and this havyaka cuisine.

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