Yogurt eggplant RECIPE

Materials

1 big brinjal

Yogurt eggplant

Cumin 2 tablespoons of cumin
3 glasses of cinnamon
1 tablespoon of ginger paste
1 tablespoon of turmeric powder
1/2 tablespoon of pepper powder
200 g of yogurt
According to the taste of salt
Sugar 1 tablespoon
mustard oil
Coriander leaves are slightly crumbly

Recipe

- Cut the eggplant round goal. Then add turmeric powder and salt to it and keep it for a while.

- Heat oil in a saucepan on the stove. Take out the brinjal pieces in hot oil. When the eggplant comes in brown color, take it off the oven.

Heat oil in a saucepan and cumin it. Take some cumin seeds. Then add ginger paste and cumin seeds to ghee. Give it a glass of groundnut, turmeric powder, chili powder, and a little water. Then continue to roast the spices for a while. Then stir it well with curd and sugar.

Then put fried eggplant in spice. All the pies to spice well. Put the brinjal for a little more time in the oven. Then give it to Dhanapata. And finally, bring it down to the oven.

You can eat this yogurt eggplant with hot rice. This item also likes to eat with polka and khichuri.