Kashmiri Dish
Ingredients:
1-2 lb tomatoes (Fresh & Diced)
2 medium sized eggplant (Chinese Thin & long ones)
1/2 teaspoon ginger powder,
1/4 teaspoon asafoetida (hing)
1 teaspoons fennel (saunf) powder
1 teaspoon red chilli powder or Peprica
2-3 green chilli to garnish
2 tablespoons oil
Salt to taste
Oil for frying
Cooking Method:
Cut eggplant into length wise and make 2 inch thick pieces and shallow fry till golden brown.
To avoid frying you can put all the cut pieces of eggplant in a tray, spray with Pam oil and broil them.
Heat the 2 tablespoons oil in a thick bottomed pan.
Put diced tomatoes in to the pan with pinch of salt & Heeng
Cover the pan till tomatoes become soft.
Add all the above ingrdient.
Add 1/2 cup water, let it boil and tomatoes become puree.
Add fried eggplants and let it boil 4 to 5 minutes. Add Green chilis as per your taste.
Serve with Rice.
No comments:
Post a Comment