INGREDIENTS
- Eggplant (roasted) 5
- Onion (chopped) 5
- Tomatoes (chopped) 5
- Cumin 1 tsp
- Mustard seeds (rai dana) 1/2 tsp
- Bay leaf 10
- Salt as to taste
- Red pepper 1.5 tsp
- Green chilli (chopped) 4
- Fresh corriander 1/4th bunch
- Turmeric 1/2 tsp
- Oil as required (or 4-5 tbsp)
COOKING DIRECTIONS
- Take out the pulp of roasted eggplants.
- Add some oil in a pan and heat it.
- Also add chopped tomatoes and onion.
- Now add eggplant pulp in the above pan.
- Then add cumin, rai, bay leaf and salt.
- Mix all the ingredients well.
- Also add red pepper and turmeric in it.
- Mix well and let the dish cook for sometime.
- Cover the pan with lid.
- Leave it to cook on slow heat for 5-10 minutes.
- Garnish the dish with green chillies or fresh corriander.
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