| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Punjabi |
Vegetables, Punjabi |
1 |
Batch |
INGREDIENTS
| 2 |
lg |
Black eggplants |
| 1 |
lg |
Onion; minced |
| 2 |
md |
Tomatoes; blanched & sliced |
| 4 |
|
Green chilies; minced |
| 1 |
|
Handful of coriander leaves |
| 1 |
ts |
Ground cumin seeds |
| 1 |
ds |
Pepper |
|
|
Salt; to taste |
|
|
Chili powder; to taste |
| 2 |
tb |
Ghee or oil |
INSTRUCTIONS
Broil eggplants over gas flame until skin is charred. Discard peel and mash
eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft.
Add tomatoes and spices and continue to cook until tomatoes are soft. Mix
in eggplant and cook until mixture is almost dry. Serve hot garnished with
chopped coriander.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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