Baigan bharta
Ingredient
Eggplant 2 large eggplants onions 1 1/2 cups finely chopped tomatoes 2 cups finely chopped ginger 1 teaspoon, paste or finely chopped garlic 1 tsp, paste or finely chopped olive oil 2 teaspoons opinion 1 small spoon, optional cumin 1 small teaspoon red chili powder 1 1/2 small teaspoon coriander powder 2 tsp turmeric powder 1/2 small teaspoon garam masala 1 teaspoon coriander 1/2 cup, according Nmkswad sliced
INSTRUCTIONS
To roast eggplant
Wash the eggplant well in the water and take it from the cloth. Make 5-6 incisions in the eggplant and make good oil on eggplant. Put eggplant to cook on the gas slice. Roast the bayonan for 2 to 3 minutes on a gas slice. Between the middle of the removed eggplant on reversing Rhekab gas eggplant and keep the water filling the cooling in a Ptile Lekbangn be cold again take chipping and cut into small pieces.
To make brinjal filling
A non-oil to hot stick pen and there asafoetida, opinions and cumin and mix roaster Dekab subtlest sliced put onion and garlic and onion and cook until casts Pakaa.kta tomatoes until light transparent and soft. Taste the simulating salt, so that the tomatoes will catch quickly.Now add the spices. Red chilli powder, turmeric powder, coriander powder, garam masala powder and ginger cut and prepare the gravy of Pakaa.pyaj tomatoes for 2 minutes. Put roasted eggplant and mix it well and let it cook on a low flame for 3 minutes. The bedding is ready. Sprinkle finely chopped green vegetables and serve them. Serve hot with bitter roasted chapati or cumin seeds.
Eggplant 2 large eggplants onions 1 1/2 cups finely chopped tomatoes 2 cups finely chopped ginger 1 teaspoon, paste or finely chopped garlic 1 tsp, paste or finely chopped olive oil 2 teaspoons opinion 1 small spoon, optional cumin 1 small teaspoon red chili powder 1 1/2 small teaspoon coriander powder 2 tsp turmeric powder 1/2 small teaspoon garam masala 1 teaspoon coriander 1/2 cup, according Nmkswad sliced
INSTRUCTIONS
To roast eggplant
Wash the eggplant well in the water and take it from the cloth. Make 5-6 incisions in the eggplant and make good oil on eggplant. Put eggplant to cook on the gas slice. Roast the bayonan for 2 to 3 minutes on a gas slice. Between the middle of the removed eggplant on reversing Rhekab gas eggplant and keep the water filling the cooling in a Ptile Lekbangn be cold again take chipping and cut into small pieces.
To make brinjal filling
A non-oil to hot stick pen and there asafoetida, opinions and cumin and mix roaster Dekab subtlest sliced put onion and garlic and onion and cook until casts Pakaa.kta tomatoes until light transparent and soft. Taste the simulating salt, so that the tomatoes will catch quickly.Now add the spices. Red chilli powder, turmeric powder, coriander powder, garam masala powder and ginger cut and prepare the gravy of Pakaa.pyaj tomatoes for 2 minutes. Put roasted eggplant and mix it well and let it cook on a low flame for 3 minutes. The bedding is ready. Sprinkle finely chopped green vegetables and serve them. Serve hot with bitter roasted chapati or cumin seeds.
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