Recipe For Making Pickled Eggplant

 

Full preparation time

15 minutes
Cooking time

30 minutes
For how many people

4 people

 

 

 

 

Ingredients

 

 

Mixing ingredients to mix in my ned:
1. 2 tablespoons ginger garlic paste
2 .1 teaspoon cayenne pepper
3. 1/2 teaspoon of turmeric powder
4. Salt as per taste
5. 1 Teaspoon Oilseed Ingredients Recipe: 1 2 cups eggplant sliced ​​in 25 mm (1 inch) cubes, 2 deep frying oils 3 1 teaspoon fennel 4 1 teaspoon rye 5 1 teaspoon fenugreek
6 .1 clove of tea spoon
7. 1 tbsp
8. Hang 1 teaspoon
9. 2 tablespoons oil
10. 1 cup sliced ​​onion
11. 1 teaspoon ginger garlic paste
12. 1 teaspoon green chilli chopped
13. 1 teaspoon of turmeric powder
14. 1 teaspoon of roasted red pepper
15. 1 teaspoon Punjabi hot spice
16. 1 teaspoon dried mango powder (Amchur)
17. Salt as per taste
18. 2 cups yogurt well spread
19. Garnish with 2 cups fresh cranberries: 1 3 tablespoons chopped coriander

 

 

Preparation recipe

 

 

1. Combine eggplant in prepared Marinade
2. Good bounce
3. Put them aside for 15 minutes
4. Heat the oil in a frying pan
5. Fry eggplant deep in the oil until they become golden brown
6. Put them aside
7.Sonf. Rye. Matthew. Cloneji. cumin. And hang together in a bowl and set aside
8. Heat the oil in a pan
9. Add the top mixer (serial number 7) to it
10. When the seeds start to cling, the onions. Ginger. Add garlic paste and green peppers
11. turmeric. Red chili. Punjabi hot spice. Add salt and salt
12. Fry for up to 2 minutes
Add 13 yogurt. Also add fried eggplant and fresh cream
14. Combine well
15. Bake for 3 to 4 minutes
16 Garnish with coriander
17. Offer to eat only warm with rice or bread
Instead of 1 eggplant, 2 cups of chopped pots can also be used.

 

 

Recipe for Making Spiced Eggplant

 

 

Full preparation time

10 minutes
Cooking time

30 minutes
For how many people

4 people

83 calories

 

 

 

 

Ingredients

 

 

1 eggplant 6 digits
2 oil 2 tablespoons
3 tablespoons 3 tablespoons of food
4 red chili peppers 8 digits
5 onions (finely chopped) 2 tbsp
6g 1 tbsp
7 green peppers (sliced ​​back) 2 tbsp
8 tablespoons turmeric powder
9 Coconut (what happened to Kadok Shi) quarter
10 garlic cloves
11 tamarind, as the size of lemons
12 cups 5 cups water
13 tablespoons 2 tablespoons
14 Mustard Proven 2 Tablespoons
15 Fresher Address 1 digits

Preparation recipe

 

 

1. Cut the eggplant in length and fry 1 tablespoon of oil in the oil and remove from the pan.
2. Add the remaining oil and fry the coriander ‘chili’ onions and turmeric (two minutes) Grind the onion mixture with garlic and coconut.
3. Remove the soaked cross pulp in acidic water
4. Put the crushed spices in the water
5. Cook for 5 minutes. When thickened, add fennel and eggplant
6. Fry Mr. ‘Peppers and curry leaves
7. Sprinkle the mustard and peppers over the eggplant mixture
8. Mix well before serving