Aubergine Vegetable Dish (bengan Ka Burta)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Food networ, Food4 | 1 | Servings | |
INGREDIENTS
| 1 | Aubergine | |
| 5 | T | Vegetable oil, up to 6 |
| 2 | To large onions | |
| 2 | t | Garlic, crushed |
| 1 | t | Ginger, crushed |
| 1 | Sized fresh green chilli | |
| chopped finely | ||
| 1/4 | t | Turmeric powder |
| 1 | t | Coriander powder |
| 1/2 | t | Cumin powder |
| Salt and pepper to taste | ||
| 1/2 | Tomatoes, up to /4 up to | |
| 1/2 | Fresh coriander leaves | |
| roughly chopped |
INSTRUCTIONS
Poke the aubergine to make a few small holes in the vegetable. Grill under medium heat until skin is black and crisp, and flesh is soft; usually just under an hour. Fry onions in oil until just brown. Add crushed ginger and garlic and fresh green chilli. Add all powdered spices plus seasoning - fry for about 5 minutes over a medium heat. Add the tomatoes - fry for a further 10 minutes. Scoop out the flesh of the aubergine and add to the pan. Stir, cover and cook over low heat until oil begins to separate. Uncover, turn up heat and fry (bhuna) until water evaporates. Add fresh coriander leaves, stir in and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 717
Calories From Fat: 621
Total Fat: 70.3g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 352mg
Carbohydrates: 22.8g
Fiber: 3.9g
Sugar: 9.4g
Protein: 2.8g