INGREDIENTS:
COOKING OIL 1.5 CUP
ONION 1/2 KG
RED CHILLI 2 TBLSP
GREEN CHILLI 8-9
SALT 1 TBLSP
TURMERIC 1 TBLSP
TOMATOES 2 MEDIUM SIZE
YOGURT 1 CUP
DHANIYA 1 TBLSP
PROCEDURE:
Cook egg plant on fire untill cooked.
Peel off the eggplant and wash.
In a pan add oil and onion and cook till pink in color.
Then add red chilli,salt and turmeric and add tomatoes and then cover the lid for 5 minutes.
Then add yougart and mix. Then add whole dry corriander seeds and green chillies and cover for 2-3 minutes. Then add mashed eggplant and mix . Then add mint leaves and serve.
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