Wash and slice the aubergine 1 cm thick.
Sprinkle salt and turmeric powder on the aubergine and mix thoroughly.
Marinate the aubergine for 1-2 hours.
Drain the water and fry the ayrbergine with oil until it is golden brown.
Each time give 2-3 tbsp of oil in the frying pan and fry as many pieces as possible at a time.
Stand to cool the fried aubergine.
Whip the yogurt with a spoon until it is smooth.
Add salt, sugar, garlic, mint paste, black paper and chilli powder (if you like to make it hot) and whip it again.
On a serving dish first put a base of yogurt (2-3 spoons).
Place the first layer of aubergine.
Cover the aubergine with some yogurt and place a second layer of aubergine and cover them again with yogurt.
Garnish with some fresh mint leaves. Sprinkle with chilli powder.
Server with pullao, boiled rice or chapatti.
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