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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Feb 4, 2012 in Indian, Veggies | 0 comments



I remember my Mom with every Indian ¬†meal i prepare.With this particular dish even more.She used to make this dish when she was in hurry,she had made ‘paratha’ for breakfast for us and this was the quick side dish to go with that,as it took less time to cook then most popular ‘Aloo Bhujiya'(sauted matchstick cuts potatos).I did the simplest version here. PrintBaingan-Bhujiya Ingredients1 Chinese Eggplant 1 Tomato chopped 1/2 Tablespoon oil Salt and Pepper to taste Seasoning 1/8 Teaspoon Cumin seeds 1/8 Teaspoon Red Chili flakes(optional) 2 Cloves of garlic crushed InstructionsSlice the eggplant in half and then slice each half in strips or discs. Add oil in pan. When oil is hot,add the seasonings and garlic. Once seasonings are blooming,Add the eggplants. Eggplants are like sponge.It quickly absorbs oil.It needs to be on medium high in the very beginning. You need to watch it in the beginning.if heat is low,it will start getting soggy and not brown.If you don't watch it ,it will burn. If you feel...

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