| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Large seedless brinjals |
| 1 |
lg |
Onion finely chopped |
| 1 |
lg |
Tomato grated |
| 1/2 |
ts |
Ginger & garlic ground |
| 1/2 |
|
Lemon |
| 1 |
tb |
Coriander chopped |
| 1 |
ts |
Red chilli powder |
| 1/2 |
ts |
Dhania; (coriander seed) |
|
|
; powder |
| 1/2 |
ts |
Grated coconut |
| 1/2 |
ts |
Garam masala |
|
|
Salt to taste |
| 3 |
tb |
Oil |
INSTRUCTIONS
Choose healthy firm brinjals.
Hold over a direct flame with stalk.
Turn and evenly burn till skin is charred.
Repeat for other brinjal. Cool a bit.
Hold under running water and gently scrape skin.
Remove stalks, put brinjal in a large bowl. Mash well.
Heat oil in a heavy saucepan.
Add ginger garlic, stir. Add onions, stir fry till pink.
Add tomatoes, all dry masalas, simmer till oil separates.
Add lemon juice, coconut, brinjals, coriander and salt.
Stir, simmer till oil separates again.
Garnish with coriander, serve hot with parathas, etc.
Making time: 20 minutes
Makes: 4 servings
Shelflife: fresh or freeze for further use.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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