Afghani Eggplant (Brinjal) Recipe in English
Recipe for making Afghani Eggplant (Brinjal)
Overview:
| Preparation full time | Cooking time | How many people is it for? |
| 15 Min | 35 Min | 4 Persons |
Ingredients:
| 1. | Eggplants (brinjal) (round size) 1 kg |
| 2. | 1 lemon |
| 3. | 4 Onion (medium size) |
| 4. | Garlic/Ginger 1-1 tsp |
| 5. | Dried coriander leaves 1 tsp |
| 6. | Red Chilli (small) 1 tsp |
| 7. | Cumin powder 1/2 teaspoon (roast and grind these things) |
| 8. | Turmeric 1 teaspoon |
| 9. | Salt 2 teaspoons |
| 10. | 8 Tomatoes (medium) |
| 11. | 6 Green chillies |
| 12. | Green coriander (chopped) 2 tsp |
| 13. | Yogurt 1 cup |
| 14. | Oil as required |
Step by Step Instructions:
| 1. | Cut the eggplants (brinjal) roundly. Fry it in oil and take it out. |
| 2. | Now brown onion in hot oil in a pan, add ginger and garlic and fry. |
| 3. | Then add salt, pepper, turmeric, coriander, cumin and fry it. Chop 8 tomatoes and add them and fry them. |
| 4. | When the spices are roasted, add the eggplants (brinjal) after 5 minutes and keep them on the dam (on fire with closed cap). |
| 5. | Then at the end add curd after beating. 5 minutes more. Close the stove. |
| 6. | Add the green spices and lemon juice and start by draining the eggplant (brinjal) in the dish. |
Recipe for making Afghani Eggplant
