|
BANGEN
BHARTHA (EGGPLANT CURRY)
| Eggplant
Large |
1 |
| Onions |
1 |
| Tomatoes |
1 |
| Minced
Garlic |
2
tbsp |
| Cumin
powder |
1tsp |
| Coriander
powder |
1
tsp |
| Fenugreek
seed powder |
1/4
tsp |
| Lemon
juice |
1/2
tsp |
| Pepper |
1
tsp |
| Salt |
|
| Oil |
|
- Cut the
eggplant into small pieces and cook the eggplant with water
- Drain
the water and keep it aside.
- Heat
the pan with oil add the chopped onion and fry until it becomes
clear and add minced garlic and the
chopped tomatoes.
- Fry together till oil starts to separate.
- Now
add the cumin powder, coriander powder, fenugreek powder and
pepper into it.
- Then add one cup of water stir and fry for
another two minutes.
- Now add the cooked egg plant and salt. Stir
in the medium heat until it becomes thick
gravy.
- Serve
with Chappathi or Naan.
|
|
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