|
|
|
 |
|
|
Vangya Chi Bhaji
|
 |
|
2Kgs Eggplant
2 Medium Potatoes
1 large finely chopped onion
2gms Cummin Seeds
2 gms Mustard Seeds
3 Tablespoon Cooking oil
1/4 tsp tumeric powder
1 Tbls. Garam Masala
Salt, according to taste
300ml water
|
Heat the Oil in a Pan, add the mustard seeds to it, then the cummin seeds, the tumeric powder, keep for 1/2 a minute. Then add the finely chopped onion into it it till light brown, then add the chopped potatoes into the mixture and keep it in Low flame for 3 minutes, then add the small pieces of Eggplant into it and mix them well. Wait for 3 minutes till all set. Add the Garam Masala and mix it well again then add 300ml of water to it and cover it with a lid for 10 - 12 minutes.
Serve it warm with Roti or Wholemeal bread.
|
 |
Preparation Time: 20 Min |
Serves: 4 |
| Recipe Origin: India |
|
Submitted by: |
|
Ambarish Natu
Australia |
|
|
|
|
| This recipe has been viewed 5536 times. |
|
|
|
