Eggplant Kaloanji Chokha

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2 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric
1 tsp mango powder
Salt to taste
1tsp Red chili powder
1 sprig fresh curry leaves
1 small Onions
3 Garlic cloves
1/2 cup chopped fresh cilantro
6 fresh chilies
2 tbs cooking oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds

Qādirpur Rān METHOD

Grind all the spices into a thick paste,
In a non stick fry pan, heat 1 tbs of oil on medium flame, add cumin and mustard seeds and let it pop for a few seconds
Add the masala paste and stir fry for app 2 to 3 minutes or until the raw taste is gone
Cut the eggplant (as shown in the pic) and remove most of the seeds and stuff them with the masala paste,
Add 1 tbs oil into a non stick frying pan and add the stuffed eggplants and cook well on all sides on low to medium heat like karela kaloanji
When the eggplants are done , take it out on a plate chop the stems of the eggplants off and mix it all up like curry


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