Eggplant Basanti **
As a child, I could not see this vegetable with both eyes. Growing up, I fell in love with it. No short-sighted person named Eggplant Kejane! It seems that there is no quality which 6. In fact the whole opposite. You hang it, hang it, fry it or burn it. Manmohini in all outfits.
Materials
Eggplant - 500 gms.
Potatoes - two large, one cut into four parts.
Capsicum- A, red in color.
Coconut Cora- Two tablespoons.
Mustard - One tablespoon.
Ginger paste - one tablespoon.
Sugar- a little.
Onion buds - a bunch, cut into small pieces.
Curry leaves - several.
Chinese almonds - two tablespoons, lightly crushed.
Thai Chile- Like, cut from the middle.
Salt, yellow- like quantity.
Mustard oil - two tablespoons.
Method
Cut the long eggplant into thin slices, dip it in salt and turmeric for a while and take out the strain.
Then rinse with clean water.
Heat oil in a nonstick pan and fry the potatoes covered with salt and turmeric.
This time, fry curry leaves, mustard and green chillies in oil.
Fry with eggplant.
When the eggplant is a little soft, add capsicum and onion sprouts.
Mix with adabata, coconut and cover over low heat.
When the eggplant is cooked and the oil is released from the side, mix the sugar and nuts and remove.