Ingredients
Ragi flour- ¼ cup
Water- 1 cup
Salt- 1 tsp
A pinch of hing
Mustard seeds- 1 tsp
Curry leaves- 4-5 nos.
½ tsp cumin seeds
Green chillies- 1 nos.
Garlic cloves- 4 nos.
Buttermilk- 1.5 cup
Oil or ghee
FOR THE GARNISH
Aubergine, sliced
Hung curd or ricotta
Tabasco
Fresh parsley, chopped
Directions:
- Crush the cumin seeds, garlic and green chillies using a mortar-pestle.
- On low flame, mix together the ragi flour, water, and salt. Stir continuously until there are no lumps. Add the crushed mix to it.
- Do a vagar of curry leaves and mustard seeds in oil or ghee. Add this to the above mixture.
- The next step is to fry the aubergine in less oil in a separate kadhai.
- Now is the time to assemble it all: serve the ambil in a bowl, topped with few pieces of fried aubergine, dollop of hung curd, drizzled with tabasco and garnished with fresh parsley.