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|
| BAIGAN(EGGPLANT) |
1 |
| ONION(FINELY CHOPPED) |
1 |
| TOMATO(FINELY CHOPPED) |
1 |
| GREEN CHILLIES(FINELY CHOPPED) |
2 |
| BOILED PEAS |
½ CUP |
| TURMERIC POWDER |
¼ TSP |
| GARAM MASALA |
½ TSP |
| RED CHILLI POWDER |
½ TSP |
| CORIANDER POWDER |
¼ TSP |
| VEGETABLE OIL |
3 TSP |
| SALT TO TASTE |
|
|
| FOR GARNISHING : CHOPPED CORIANDER LEAVES |
METHOD:
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- Brush eggplant with oil and roast it on a gas burner over medium heat.
- Keep changing the eggplant upside down until finely roasted.
- Once done keep the roasted eggplant in a bowl full of water.Cool it and peel
off the blackened skin.
- Mash the flesh.
- Heat oil in a pan.Add onions and green chillies.Fry until golden brown.
- Add tomato and all the spices.Cook until tender.
- Add green peas and mashed eggplant.
- Cook for another 7-8 mins over low flame.
- Garnish with coriander leaves and serve hot.
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