วันพฤหัสบดีที่ 15 มีนาคม พ.ศ. 2555

BENGAN BARTHA

Bake an eggplant in an oven 400 deg C for 30 to 40 minutes till it's
cooked right through and no hard portions remain. It should be cooked
to the core. The eggplant should be turned a few times so it cooks
evenly on each side and the skin does not blister. When it's done it'll
shrivel up a bit.
Bake 3 large tomatoes for 20 minutes at 350 deg C. till they cook right
through.
In a deep pan heat a little mustard oil. Drop in a table spoonful of
minced garlic and a table spoonful of minced ginger. Add a few thinly
diced hot green chillies. Stir for a minute or so till the mix. is
lightly browned. Now add in the cooked eggplant and tomatoes. Using a
spatula crush the eggplant and tomatoes very well till they mix
thoroughly. Simmer on low for 10 minutes. Add salt to your liking and
add some chopped green coriander to the dish and stir.
The dish is ready to eat. It's eaten with Daal and Rice but I just eat
it with hot rice. Enjoy and thank me.

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