| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Indian |
Veg-cook, Sept. |
3 |
Servings |
INGREDIENTS
| 1 |
lg |
Purple eggplant (skin |
|
|
Texture should be firm) |
| 1 |
md |
Onion, chopped |
| 2 |
|
Tomatos (preferably plum |
|
|
Tomatos) |
| 2 |
|
To 3 cloves garlic |
|
|
(optional/or more acc. to |
|
|
Taste) |
| 1 |
|
To 2 tsp. any generic indian |
|
|
Masala powder |
| 1 |
tb |
Lemon juice |
|
x |
Hot pepper (eg. jalepeno) |
|
|
Acc to taste |
|
x |
Salt |
|
x |
Cilantro, chopped for |
|
|
Garnish |
|
x |
Cumin seeds 1tsp |
|
x |
Turmeric powder 1 t (opt) |
INSTRUCTIONS
Grill the eggplant (lightly oiled) on an open flame, turning it around fhen
skin is charred...skin should turn completely black. (sometimes the
eggplant might burst open and make a mess..) (if you have an electric
range, grill it on a hot skillet, at max heat)
peel, cool slightly. mash with a fork.
Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
garlic with turmeric added. Add half of chopped tomatos. Fry some more! add
mashed eggplant. Add salt and masala powder (spice powder) and hot peppers.
cook on low heat for about 5-7 mts. Let cool slightly and then add lemon
juice. Garnish with remaining chopped tomatos and cilantro.
Do let me know if you are satisfied with the finished product :).
i usually serve it with hot parathas or in a pinch, pita bread.
From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc Digest V94
Issue #205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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