Ingredients
- 6 lambay wale bengan (long eggplants)
- 6 hari mirchen (green chilies)
- 4 curry patay (curry leaves)
- 1 cup dahi phenti hoi (yogurt whipped)
- 250 gm tamatar bareek kate (tomatoes finely chopped)
- 1 tsp sonf (fennels seeds)
- 1 tsp pissi laal mirch (red chili powder)
- 1/2 tsp pissi haldi (turmeric powder)
- 2 tsp sabut safed zeera (white cumin seeds)
- 2 tsp sabut dhania (coriander seeds)
- 2 tsp sabut rayi daana (mustard seeds)
- 2 tsp methi daana (fenugreek seeds)
- 4 tbsp nimbu ka rass (lemon juice)
- 1/2 tsp namak (salt)
- 1/2 cup tail (oil)
Directions
Tawe par dhania, sonf, rayi, zeera or methi dana bhune or mota mota kutt kar ek piyale main daalen_
Isme haldi, laal mirch or namak mila den_
Bengan darmiyan se chak karke tayar masala isme bhar den_
Degchi main tail garam karen isme bengan tez anch par fry karke nikaal len_
Isi degchi main tamatar, bacha hua masala, dahi or hari mirchen daal kar bhune_
Phir bengan curry patay or nimbu ka rass mila kar dum par rakh den_
Tayar hone pe dish main nikaal ke serve karen_:)
