Ingredients
4 large aubergines
1 tbspn oil
3 garlic cloves; minced
3 green chillies; minced
6 stalks coriander
4 tomatoes; blanched, peeled, and chopped
1 medium onion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3Us9Z1kiVn7fbuF3q4i4_ZPv6lhTN5aa5P8uPFbp6CSkAvxNRzXohP8boCEnOD5-YgoKuKionBrK7G_rFxH06eqxdkxodJ-nYf7E6vXIJ8Aw2GR_bXIHO9I4jmDDoB8z4uyu-V-IGeU/s320/collage2.jpg)
Method
Wash the aubergines, make some slits on them and put them in a moderate hot oven (180 C) for 45 minutes.
Peel and mash the aubergines
Fry the onions in a large pan until golden brown, add the tomatoes fry for 5 minutes, add the garlic, chillies and the mashed aubergines and coriander. Mix well and cook for a few minutes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLTqZoCTsSXScgiMLRzJl_IGU3hmG4sDTOgJhiP1Owqxe2x8j72HeDGBDGgRwQz70PTSeEU3WhHkNAqqrSYbRPp8lkAma_CSkOryj2soDW7uy6sqRS_uO2ZNzg92DuL5lf16MENKFrEs/s320/IMG_3201.JPG)
Infuse with charcoal smoke, by making a dip in the mashed aubergines, and placing a piece of foil with a burning piece of charcoal. Add a little oil to the charcoal and cover immediatly, this will allow the smoke to be absorbed into the aubergine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3SFC3hTsEg6Nj2out33MeBAjjvxewxPuutn_aB3j_-BPBpxIfgTc1NpFTXoUcmSqR5yT1G7aZFqUJAZHCrbSixv1bmUX8j37_iG9Zc-tdE2e3gQxCpaTk9GKHhj5jVj-EwTLhgkBILc/s320/IMG_3203.JPG)
Serve with hot chapatis or Lasan Ladu
4 large aubergines
1 tbspn oil
3 garlic cloves; minced
3 green chillies; minced
6 stalks coriander
4 tomatoes; blanched, peeled, and chopped
1 medium onion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3Us9Z1kiVn7fbuF3q4i4_ZPv6lhTN5aa5P8uPFbp6CSkAvxNRzXohP8boCEnOD5-YgoKuKionBrK7G_rFxH06eqxdkxodJ-nYf7E6vXIJ8Aw2GR_bXIHO9I4jmDDoB8z4uyu-V-IGeU/s320/collage2.jpg)
Method
Wash the aubergines, make some slits on them and put them in a moderate hot oven (180 C) for 45 minutes.
Peel and mash the aubergines
Fry the onions in a large pan until golden brown, add the tomatoes fry for 5 minutes, add the garlic, chillies and the mashed aubergines and coriander. Mix well and cook for a few minutes
Infuse with charcoal smoke, by making a dip in the mashed aubergines, and placing a piece of foil with a burning piece of charcoal. Add a little oil to the charcoal and cover immediatly, this will allow the smoke to be absorbed into the aubergine.
Serve with hot chapatis or Lasan Ladu
2 comments:
ekdam mast lage che...Great recipe. Bhurthu is a fav. of mine!
Trupti
Thanks Trupti!
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