Thursday, October 25, 2012
Ingredients: 250 grams of eggplant, salt and red chili powder to taste, 1/2 tsp turmeric powder, 1/4 t-spoon garam masala, ½ t-spoon coriander powder, 2 tea spoon fennel powder, 1/2 tea spoon powdered dried mango powder, 1 chopped green chillies, 1 inch piece ginger, 2 tea spoon oil, 1 pinch asafoetida, 1/4 t-spoon cumin, 2 potatoes (optional), 1 table spoon chopped coriander
Method: Peel the potatoes and place them in water. Wipe Wash eggplant. Material filling the salt, turmeric powder, chilli powder, garam masala, coriander powder, fennel powder, dried mango powder, green chillies and ginger stir together. Find out the two cut up eggplant stalks. Bottom are connected. Now fill each eggplant in the stuffing mix. Heat oil in pan. Ctkaan add asafoetida and cumin. Then seriatim Place eggplant. Cook covered on low heat for 8-10 minutes. If you are making potato cut. After roasting cumin potatoes and fry for 3-4 minutes, add salt. Add eggplant and potato spoon border of the pan. Cook covered for 8-10 minutes. Please turn in the middle. Garnish with coriander to serve.