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by: Kambhampati (vijaya@mcmail.com)
Ingredients:
- Baingan (eggplant) - 1 lb
- Coriander leaves- enough to make 6 - 8 tablespoons of Coriander paste - 1 bunch
- Green Chillies - 6 - 8
- Cooking oil - 2 - 4 tablespoons
Method:
Mince the coriander leaves and green chillies in a mincer. Set the paste aside. Cut the baingan in to long thin pieces. Place the oil (6 - 8 tbsps) in a shallow pan and when the oil is hot add the baingan pieces. Add a little salt to taste. Place a cover and cook the baingan for a few minutes until it is just beginning to soften. Then add the coriander and green chilli paste (6 - 8 tbsps) to the baingan and continue to cook on low heat for another 15 minutes. When the baingan becomes soft enough (see if it minces easily between fingers). Then allow it to brown a bit by increasing heat for 2-3 minutes. Sprinkle some fresh coriander leaves on the top of the dish. It is now ready to serve. The quantiy of green chillies used can be varied according to taste. The
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