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Indian Kitchen By Veena
-- Veena Bhavanam

Baingan Bharta

Number of servings: 4


List of ingredients:
  1 eggplant big 82
  2 tomatoes (chopped) 255
  2 onions (chopped) 70
  To taste salt 6
  To taste chili powder 256
  2 teaspoon mustard 56
  pinch asafoetida (hing) 8.4
  bunch coriander 20

Cooking procedure
Brush the Eggplant with oil and keep it in oven for about 40 - 45 minutes or till the eggplant has become soft at 450 degrees.

Peel the skin of the eggplant and mash it using a fork.

Keep a kadai on heat put some oil and add mustard. When it stops spluttring, add hing and onion and fry for few minutes.

When onion becomes transparent add tomato,Chilli powder and close the lid. Let tomato boil.

At the end add mashed eggplant salt and boil for 5 minutes. Garnish with coriander leaves.

Goes well with chapati,roti,nan,parata,rice.

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