Slice 1 eggplant and deep fry. it is ideal to use small eggplants for this recipe.
Make a paste with 1 tbsp mustart + cayenne pepper + 1 cup yogurt + ginger.
Add oil + panchphoron
When they satrt to pop, add the paste above (slowly)
Then add some turmeric + salt to the yougurt sauce.
Add 1/4 cup water
Add eggplant and cook until 1/4 of the water has evaporated.
Tuesday, November 11, 2003
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