Brinjal fillings





If you are worried by eating vegetables every day, then filling the eggplant is a good option. It does not take much time to make it. It can eat with bread, paratha and naan.



material

• Brinjal - 500 gms
• Tomato - 2
• Green Chillies - 2 to 3
• Garlic - 5 to 6 buds
• Onion - 1
• Ginger - 1 inch long piece
• Oil - 1 tablespoon
• Asafoetida - 1 pinch
• Cumin - half a teaspoon
• Turmeric powder - 1/4 teaspoon
• Coriander Powder - One Tomato
• Red Chilli Powder - Less Than 1/4 Tablespoon
• Salt - according to taste
• Garam masala - 1/4 teaspoon
• Green Coriander - Finely chopped (half a bowl)

Method

1. Eat the brinjal oil on the gas, from the four sides. After that cool down and peel.
2. Boil the peas, after 2 minutes the peas will become soft.
3. Tomatoes, green chilies, ginger, onion, garlic, chop them finely.
4. Heat oil in a pan and heat it, add asafoetida and cumin seeds in hot oil, after roasting cumin, add onions, green chillies, ginger, garlic, roast until light brown, then turmeric powder, coriander powder, garam masala Add red chili powder, mix the spices well with the spoon.
5. Put tomato, then cover it and let it cook for 2 minutes on low flame, then check whether tomatoes are soft or not, if not, then cook for a while and cook on the gas.
6. After some time the masala will start releasing the oil then put eggplant cut into it and boil the peas and let it cook for 3 to 4 minutes.
7. Be prepared for the use of eggplant. Put lemons and green coriander on top of it.

Comments

Post a Comment

Popular posts from this blog

Chettinad Cauliflower Ponda

Image
Chettinad Cauliflower Ponda is required Gluten - 1 1/2 cup cake flour - 1 cup. Caram Masala - 1 teaspoon baking soda - 1 pinch. Chilli powder - 2 tbsp. Green chilli - 2 (chopped) curry - 1 tbsp. Salt - the required amount. Oil - 1 cup (fry) water - 1 cup How to make Chettinad Cauliflower Ponda First put the dough into a bowl and mix well and do not get well. Add salt, salt, chilli powder, green chilli, baking soda and garam masala to mix well. Then put a pan in the oven and pour it into the oven to fill it and put the cauliflower into the fridge in the fridge and put it in gold.
Read more

Crockpot Balsamic Tenderloin

Ingredients: 2 pounds Pork tenderloin 1 teaspoon Ground sage ½ teaspoon Salt ¼ teaspoon Pepper 1 clove Garlic; crushed ½ cup Water ½ cup dark Brown sugar 1 tablespoon Cornstarch 1/3 cup Light Balsamic Vinegar ½ cup Water 2 tablespoons low sodium soy sauce Directions: 1. Mix together the seasonings: sage, salt, pepper and garlic. 2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. 3. Cook on low for 6-8 hours before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. 4. Heat over medium and stir until mixture thickens, about 4 minutes. 5. Brush roast with glaze 2 or 3 times during the last hour of cooking. 6. Serve with remaining glaze on the side and how about some steamed broccoli or quinoa with some olive oil and lemon zest.
Read more

CREAMY AND TANGY PASTA

Image
Ingredients: Pasta - 125 gm (I have used Penne pasta here) Tomato - 3 medium sized Garlic - 2 cloves Onion - 1 small size Butter - 4 tbsp All purpose flour (maida) - 2 tbsp Cheeze - 3 cubes Mix Herbs - 1 tsp Oregano - 1 tsp Chilly flakes - 1 tsp Milk - 1 cup (room temperature) Cream (malai) - 2 tbsp Salt Oil - 1 tbsp Sugar - 1 tbsp METHOD: Pre-preparation: - In a broad pan take take water and add 1 tbsp oil to boil the pasta. - Once the water is boiling add pasta into it and cook it until it is cooked 75% and then strain it out on a plate and add 1 tbsp oil over it so that it wont stick together. - In another pan boil the tomatoes and peel the skin once it cools down. Now roughly chop the tomatoes and grind them to make a tomato puree. - Finely chop the garlic and onion. White Sauce: - In a pan take 2 tbsp butter and maida and stir it for 1 minute on slow flame. Do not cook it for more than 1 minute and it should not turn brown, the colour should rem...
Read more