Brinjal Recipes (Eggplant) (Cookbook) - download pdf or read online

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Extra resources for Brinjal Recipes (Eggplant) (Cookbook)

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Then pour this powder and dal into boiled kathrikai and pour enough water to get thickness. That's it Rasavangi is ready! After about 3 minutes add tamarind water in which the yam was cooked. Adjust the salt according to your taste. Add chilli and turmeric powder now, cover and let it cook till all the water has been evaporated. Sprinkle the garam masala powder and stir lightly. Serve hot with Phulkas or with Plain Rice. Eggplant Kap Ingredients big eggplant - 1 rice flour 4 to 5 teaspoonful red chilli powder 2 teaspoonful (or as per taste) salt as per taste.

Take the brinjal slit it in 4, fill the mixture in the brinjal. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it. Add little water to the brinjal. Put small piece of jaggery to taste if required. Let it cook for 15-20 minutes. Baghara Baingan Ingredients Dry roast and dry grind to smooth powder: 1 tablespoon of dhania seeds 1 table spoon of khus khus seeds 1 table spoon of sesame seeds 1/2 tsp of cumin 3 dry red pepper egg plant onions green chillies coconut grated ginger dhania seeds khuskhus, sesame, cumin dry red pepper tamarind paste, salt, oil, curry leaves Wet grind to a paste: 1 cup of fresh or dry coconut one medium onion, cut 1" fresh ginger piece Method Cut the eggplant and saute it in about 3 tablespoon of oil adding salt to taste and keep it aside.

Baingan Bartha Ingredients 1 egg plant (brinjal) (should be fat and big) 1 big onion 3-4 green chillies 1 tablespoon fine cut ginger 2 small tomatoes 1/4 tsp red chilli powder 1/2 tsp haldi/turmeric powder 1 tsp dhania powder salt to taste oil & jeera for saute green coriander to garnish Method If you have an oven, preheat the oven to 300 degrees. Put the Egg Plant in the baking sheet and keep checking it/turning it till the outer skin starts cracking and can be peeled off without difficulty. If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.

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Brinjal Recipes (Eggplant) (Cookbook) by The Sify Food Contributors


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